Baked Apple Alaska
Submitted by patch
Cinnamon-sugar baked apple slices topped with vanilla ice cream and golden meringue. A stunning twist on classic Baked Alaska that’s easier than it looks.
YIELD
5 servingsPREP
30 minCOOK
30 minREADY
60 minBaked Alaska meets apple pie in this showstopper dessert that looks like it belongs in a restaurant but comes together with pantry staples.
Thinly sliced apples bake under a blanket of cinnamon, sugar, and cornstarch until just tender, then get chilled down completely. That’s your base, and you can make it a full day ahead.
When it’s time to serve, spread a thick layer of vanilla ice cream over the cold apples, then pile on billowy meringue beaten stiff with powdered sugar and cream of tartar.
A quick blast in a screaming hot oven browns the meringue in minutes while the ice cream stays frozen underneath. The trick? Surround the pie plate with ice cubes in a roasting pan. Bring it to the table fast and soak up the gasps.
Chef Tips
- The apples must be fully chilled before you add the ice cream, or everything melts into chaos.
- Beat the egg whites until they hold stiff, glossy peaks. Under-beaten meringue won’t brown properly.
- Seal the meringue all the way to the edges of the plate so no ice cream is exposed to the oven heat.
Ingredients
Directions
Arrange sliced apples in a 9” pie plate. Combine sugar, cornstarch, cinnamon and salt. Sprinkle evenly over apples. Cover with aluminum foil. Bake in a 425 degree oven 30 minutes or until apples are just tender. Remove from oven, cool and refrigerate.
This may be done ahead.
At serving time, cover chilled apples with an even layer of ice milk or ice cream and place in freezer. Beat egg whites and cream of tartar until frothy. Gradulaly add 10x confectioners sugar, a Tablespoon at a time. Continue beating until mixture stands in peaks.
Spread meringue over ice cream being sure to bring it to the edge of the pie plate. Place pie plate in a roasting pan surrounded with ice cubes to keep cool. Bake in a very hot oven, 500 degrees for 3 minutes or until meringue is lightly browned. Serve immediately.
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