It’s a weeknight and you want pie. Unfortunately, you’re husband (and resident crust-maker) is still at school and you are not confident enough (read: too lazy) to make a crust. My solution: Caramelized Cardamom Spiced Apples with Pistachio Cream, essentially an Indian scented pie filling without the bother of a crust. We have had Indian flavors on the mind recently and have served this as an accompaniment to Pork Vindaloo. This quick recipe is adapted from Madhur Jaffrey.
Yield: Serves 4
- 5 tablespoons butter
- 4 tart apples, unpeeled, cored, and thinly sliced (use a mandolin if you have one)
- 1 teaspoon cardamom
- 1/2 teaspoon cinnamon
- 1/4 teaspoon cloves
- 1/8 teaspoon garam masala
- 1/2 teaspoon kosher salt
- 1/3 cup brown sugar
- 1/4 cup walnuts, roughly chopped or whole
Pistachio whipped cream:
- 1 cup whipping cream
- 1 teaspoon almond extract
- 3 tablespoons sugar
- 2 tablespoons finely chopped pistachios
- Pinch (1/16 teaspoon) kosher salt
- For the Cardamom Apples: Heat a large cast iron (or non-stick) skillet over medium heat, and melt the butter. Add the cardamom, cinnamon, cloves, garam masala, salt, and brown sugar to the skillet and stir gently to mix.
- Add the apples and walnuts and adjust the temperature to medium high heat. Cook the apple mixture for 15-20 minutes, stirring occasionally. The dish is done when the apples have begun to caramelize. The liquid will almost all boil off, resulting in a thick syrup.
- For the Pistachio Whipped cream: In a stand mixer, whisk together the whipping cream, almond extract, sugar, and salt. Whip until stiff peaks form.
- Serve the apples warm, with a large dollop of whipped cream, garnished with pistachios.
- This dish should be eaten immediately after preparation and does not keep well.
- Caramelized Cardamom Spiced Apples and Pistachio Whipped Cream are also delicious served over vanilla ice cream, as a crepe filing, or on pancakes or waffles.