Courtesy of: Megan Garrelts, chef/co-owner of Bluestem and Rye as featured in Last Bite: 100 Simple Recipes from Kansas City's Best Chefs and Cooks
Coat a shallow roasting pan with unsalted butter and sugar. In a bowl, combine 1/4 cup apple cider, 1/8 cup brandy (substitute additional apple cider, if preferred), 1 teaspoon vanilla extract, 1 teaspoon ground cinnamon, a pinch of ground cloves, 4 tablespoons unsalted melted butter, 1/4 cup sugar and 1/2 cup brown sugar. Mix well.
After peeling and coring four Braeburn apples, cut each one into four large wedges and coat well in sugar mixture. Place sugared apples in roasting pan. Pour remaining sugar mixture in pan to cook into caramel sauce.
Using a tube of pre-made sugar cookie dough, dot the apples with the dough until about 3/4 of the apple surface is covered. Lightly brush cookie dough with 1/4 cup heavy cream and sprinkle with two tablespoons cinnamon sugar.
Bake at 350 degrees until dough is golden brown and apple sugar begins to bubble. Serve apples warm with a bowl of ice cream. Garrelts suggests butter pecan.
Copyright 2012 KCTV. All rights reserved.