Rum flambéed apples with Biscoff ginger biscuit crumbs is an easy-to-make dessert, packed with flavours of ginger, cinnamon and grapefruit. Sweet and tangy, served with melting vanilla ice cream, this treat is an absolute must-try for all dessert lovers.
This recipe is quick and easy, ready in under 10 minutes, and serves 4 people.
You need:
2 large apples cored, peeled, and cut into 1 cm slices
2 tablespoons salted butter
1 ½ tablespoon of brown sugar
1 ½ tablespoon freshly squeezed grapefruit juice
2 tablespoons of room temperature white or dark rum
High-quality vanilla ice cream
10 Biscoff biscuits, or similar ginger biscuits, about 50 grams
How you make it:
Core, peel and cut the apples into 1 cm slices.
Place the slices into a bowl and pour over the grapefruit juice.
Place a skillet on medium heat on the stove.
Add the salted butter to the frying skillet and let it brown before adding the apple slices and grapefruit juice.
Cook the apple slices, turning them over once in a while, until cooked through but still firm. Add the brown sugar and stir until combined.
Add the rum, and ignite by tilting the pan until the alcohol flames up.
Let the apple flambée, shaking the skillet gently until the flame subsides. Set the apples aside and start plating.
Roughly crush 6 of the Biscoff biscuits into crumbs and add them to the bottom of your serving glasses or bowls.
Add the warm apple on top and a drizzle of the apple sauce.
Top with high-quality vanilla ice cream and a Biscoff biscuit in each glass.
Serve directly, hot and with a cup of coffee och tea.
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