Desserts and Drinks for Your Apple-Picking Bounty


Nomiku Apple Apples

Fall is a season filled with warming scents and flavors. Many of us take weekend trips to orchards and pick apples before all the leaves hit the ground. So, if you’ve picked your fill of apples at the orchard and are in search of recipes to help use up your bounty, we have some great ideas for you.

These are some tried and true recipes that really let the apples shine! Enjoy!

Mulled (and spiked) Apple Cider

Apple Cider Nomiku Apples

This recipe came right out of our cookbook ‘Sous Vide at Home’ and is the perfect beverage as the weather gets cooler. We just added this recipe to the Tender community for everyone to enjoy.

Ingredients

  • 4 cups of apple cider or apple juice
  • 1/2 cup apple brandy
  • 2 tablespoons dark brown sugar
  • 1 whole nutmeg, crushed (with the flat of a heavy knife or a pot bottom)
  • 15 whole cloves
  • 3 (3-inch long) cinnamon sticks
  • Zest of 1 orange
  • 2 star anise pods

Directions

  1. Preheat your sous vide water bath to 70C.
  2. Place all of the ingredients into a gallon-size freezer-safe ziplock bag and seal using the table edge method (use gravity and the edge of the table to push the air out of the top of the bag and seal. Then place into the water bath and cook for 45-90 minutes.
  3. Remove from the water bath and strain the cider through a fine-mesh sieve into a heatproof pitcher. You can also use cheesecloth to strain or a mesh spoon to remove the spices.
  4. The cider is now ready to serve warm or you can pour over ice.

Inside Out Caramel Apples

Inside out caramel apple apples nomiku

Change up the idea of caramel apples by putting that sticky sweetness on the inside! We recommend making the dulce de lèche the day before you want to eat the caramel apples.

Ingredients

  • 1 can condensed milk
  • 3 Green Apples
  • Your favorite toppings (sprinkles, coconut flakes, chocolate chips . . . etc.)

Directions

  1. Set Nomiku water bath to 85°C.
  2. Pour can of condensed milk in a sterilized glass canning jar and seal.
  3. Put jar so that the water covers all of the condensed milk and cook for 15 hours.
  4. Cut apples in half and soak in water with a tablespoon of salt to prevent browning.
  5. Using a melon baller, carefully scoop out the insides of apples until there is just a sturdy wall of flesh left to hold the apple shape. Fill with sous vide dulce de lèche.
  6. Place in fridge for at least one hour or until ready to serve.
  7. When ready to serve, slice into halves. Enjoy!

Apple Cinnamon Ice Cream

Apple Appogato Nomiku Sous Vide

Ingredients

  • 1 Cup Whole Milk
  • 1 Cup Heavy Cream
  • 1/4 Cup Sous Vide Apple Cider
  • 6 Large Egg Yolks
  • 1/2 Cup Sugar
  • 3 Cinnamon Sticks

Directions

  1. Set Nomiku water bath and turn temperature to 85°C (185°F).
  2. In a large mixing bowl, whisk egg yolks, heavy cream, sous vide apple cider, milk, and sugar. Pour into a gallon sized freezer safe zip bag and toss in cinnamon sticks. Seal using the water displacement method and sous vide for 1 hour.
  3. Remove from water bath and toss in an ice bath for 10 minutes to cool down. Remove cinnamon sticks and pour into ice cream maker or use our ice cream hack. Enjoy!




Tags: apple, apple cider, apple picking, apples, desserts, ice cream, mulled apple cider, sous vide.