| Level: | Easy |
| Total: | 4 hr 45 min |
| Active: | 35 min |
| Yield: | 8 servings |
Ingredients
- 3/4 cup cinnamon candies, such as Red Hots
- 1/2 cup light brown sugar
- 4 large Granny Smith apples, peeled, cored and each cut into eighths
- 1 stick (8 tablespoons) salted butter
- One 16-ounce store-bought pound cake, cut into 8 slices
- Vanilla ice cream, for serving
- Mint leaves, for garnish
Instructions
- Combine the candies, brown sugar and 2 1/2 cups water in a large saucepan and place over medium-high heat. Cook, stirring, until the candies and sugar have fully melted, about 10 minutes.
- Add the apples and bring to a boil. Cook until the apples are tender but not mushy, about 5 minutes. Remove the apples with a slotted spoon and transfer to a heatproof dish. Allow the syrup to boil for an additional 5 minutes to thicken and intensify. Pour the syrup over the apples and allow to cool. Transfer to the fridge and chill for at least 4 hours.
- When ready to serve, warm a griddle over medium heat. Butter the griddle and toast the slices of pound cake for about 2 minutes per side, adding more butter as needed.
- To plate, place a piece of pound cake on each plate. Top with a scoop of ice cream and 4 apple slices. Drizzle with additional syrup and garnish with the mint.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 491 |
| Total Fat | 25 g |
| Saturated Fat | 13 g |
| Carbohydrates | 66 g |
| Dietary Fiber | 4 g |
| Sugar | 48 g |
| Protein | 4 g |
| Cholesterol | 72 mg |
| Sodium | 317 mg |
Reviews
Love it! Do u think it’s possible to can this using a pressure canner to give as gifts?
We love this recipe. It’s also great served with pork chops. Will make this many more times
Can someone turn this into a crock pot recipe for me? Thank you!