Designs & Such Abode A La Mode RecipeWarm Apple Compote (6 papers from Ta Da Studios):
4 T. unsalted butter (Prima Stud Centers)
1/4 c. firmly packed light brown sugar (Prima Say It In Pearls)
3 Granny Smith apples, peeled, cored and sliced (Prima Gypsy Petals)
Assembly:
1 loaf plain pound cake, sliced 1 1/2-inch thick and slightly toasted (I used the broiler to toast both sides) (We like the Prima Fabric Bird)
1 loaf plain pound cake, sliced 1 1/2-inch thick and slightly toasted (I used the broiler to toast both sides) (We like the Prima Fabric Bird)
1 pint of Pecan Ice Cream (Use the Tim Holtz Film Canister)
1 14 1/2 ounce jar of prepared caramel sauce, warmed. . .you won't need the whole jar (Usually adhesive of any kind works best)
Make Compote:
In a large skillet, over medium-high heat, heat butter with sugar until butter is melted. Add apple slices and saute until lightly browned and caramelized, about 10 minutes. (Apples should be soft but not mushy.)
In a large skillet, over medium-high heat, heat butter with sugar until butter is melted. Add apple slices and saute until lightly browned and caramelized, about 10 minutes. (Apples should be soft but not mushy.)
Assemble Dessert:
Place a slice of pound cake on a dessert plate and spoon over a generous helping of apples with cooking liquid. Top with a scoop of pecan ice cream. Drizzle with warmed caramel sauce.
NOTE: You can also try vanilla ice cream with warmed chocolate sauce. This would be really GOOD too! =D
Place a slice of pound cake on a dessert plate and spoon over a generous helping of apples with cooking liquid. Top with a scoop of pecan ice cream. Drizzle with warmed caramel sauce.
NOTE: You can also try vanilla ice cream with warmed chocolate sauce. This would be really GOOD too! =D
We think it’s nice to take this paper and embellishments and scrap scrap scrap!
