Caramel Apple Shortcakes
"Perhaps the best known with a filling of summer strawberries, short-cakes are good to make year-round with in-season fruits. In this fall rendition, apples are caramelized to an almost candied sweetness and paired with flaky biscuitlike shortbread and refreshing sour cream whipped cream...."
INGREDIENTS
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For the Shortcakes: 1 1/2 cups all-purpose flour, plus extra for forming the biscuits
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1/4 cup plus 3 tablespoons sugar
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1 tablespoon plus 1/4 teaspoon baking powder 1/4 teaspoon baking soda
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1/4 teaspoon kosher salt
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6 tablespoons cold unsalted butter, cut into small cubes
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About 1 cup buttermilk
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2 tablespoons whole milk or heavy cream
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Apple Cider Reduction (recipe follows)
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For the Apples and Cream: 3 tablespoons unsalted butter
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1/2 vanilla bean, split lengthwise and seeds scraped
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5 Granny Smith apples, peeled, cored, and cut into eighths
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1/2 cup sugar
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1/4 cup apple brandy such as applejack
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3/4 cup very cold heavy cream
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3/4 cup very cold sour cream
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For the Apple Cider Reduction: (makes about 1 cup)
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1 quart apple cider
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2 tablespoons apple cider vinegar
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2 tablespoons apple brandy, such as applejack
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1/2 vanilla bean, split lengthwise and seeds scraped
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1 cinnamon stick
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