Apples and cranberries bake in lightly sweetened cream so long that the dish turns into something almost like a caramelized pudding. Meanwhile, the walnuts on top toast and provide a crunchy contrast.
6 SERVINGS
½ |
cup dried cranberries |
¼ |
cup orange liqueur |
1¾ |
cups heavy cream |
3 |
tablespoons dark brown sugar |
8 |
cloves |
2 |
sticks cinnamon |
4 |
cooking apples (about 1½ pounds) |
|
Juice of ½ lemon |
1 |
cup walnut pieces |
Heat the oven to 350 degrees and generously butter a 9-inch square gratin dish. Place the cranberries in a small bowl and cover with the liqueur. Set aside to soften, about 10 minutes.
Combine the cream, brown sugar, cloves and cinnamon in a small saucepan and warm over medium-low heat until bubbles appear around the edge, about 5 minutes. Whisk to incorporate the brown sugar thoroughly, then set aside to steep.
Peel and core the apples and slice them ¼ inch thick, then place them in a bowl filled with water and the lemon juice to prevent browning.
Drain the apples and add the cranberries and liqueur to the bowl with the apples. Toss to combine well. Turn the apples and cranberries out into the gratin dish and pour the cream mixture over them through a strainer, discarding the spices. Scatter the walnuts on top and bake until the cream has bubbled and thickened and the apples have browned, about 1¼ hours. Serve warm.