Danish Apple Dessert

from edible SAN FRANCSICO

submitted by Anne Halsted

preparation time: about 50 minutes

serves 6 or more

3 cups Italian-style bread, torn roughly into 1 inch pieces

½ cup olive oil

⅓ cup water

⅔ cup sugar

⅔ cup plus ¾ cup heavy cream

pinch of salt

¼ teaspoon black pepper, ground coarsely

2 tablespoons butter

1 pound Braeburn apples, peeled, cored, cut into ½-inch cubes

3 sprigs fresh oregano, leaves removed

To make the croutons: preheat the oven to 350 degrees.  Put the bread into a bowl and drizzle with olive oil.  Mix well until thoroughly coated.  Spread croutons onto baking sheet and bake for 110 minutes; rotate pan and bake until golden brown, about 10 more minutes.  Set aside to cool.

To make the caramel sauce: Put water and sugar into a 4-quart saucepan. Bring to a boil over medium-high heat and cook until the sauce is golden brown, about 15 minutes. Remove from heat and whisk in ⅔ cup of heavy cream. Season with salt and pepper.

To make the apples: Heat a 12-inch skillet over medium-high heat.  Add butter, when it has melted and stopped foaming, add apple chunks.  Brown the applies on all sides and remove from the heat immediately so they maintain some crispiness.  Stir in oregano leaves.

To serve: In a bowl or mixer, whisk ¾ cup of heavy cream until soft peaks form. Put each component in a bowl by itself, and allow guests to create their own desserts.  Or for individual servings, start with apple chucks on bottom, top with whipped cream, decorate with croutons and serve with caramel sauce on the side.