Caramelized Apple & Raisin Grunt with White Cheddar Buttermilk Biscuits

Recently, I was lucky enough to win this beautiful AllClad 10’ copper core sauté pan. A big Thank you to Teri @nocrumbsleft & @cookingwithcocktaildarlings for running such a fabulous contest and for all their inspirations. I am very excited to share this recipe with all of you, it not only celebrates my new pan but our Fall Harvest. This Caramelized Apple & Raisin Grunt is full of warm flavours and perfect for Thanksgiving and the Fall season.  I have topped it with sharp cheddar biscuits for a sweet and savoury combination. The addition of Vin Santo, which is a sweet Italian wine, gives it the extra flavour of sweetness to compliment the butter, brown sugar & cinnamon sauce. This one pot dessert is perfect to serve from oven to table as the AllClad pan is beautiful to display. Stay tuned as I will also be sharing a flavourful creamy topping that will compliment it!

Enjoy and Happy Fall everyone! xoxo

Ingredients:

 

Biscuits:

1 ¾ cup, all-purpose flour

1 tbsp. baking powder

1 tbsp. sugar

½ tsp. salt

4 tbsp. unsalted butter, cold and cut into small cubes

1 cup sharp white cheddar, grated

1 cup cold buttermilk

 

Apples:

3 tbsp. unsalted butter

4 tbsp. brown sugar

½ tsp. cinnamon

1½ oz  Vin Santo or any sweet dessert wine

4 medium apples, sliced in ¼ inch rounds

 

Preparation:

Preheat oven to 425F.

 

To make biscuits: In a large bowl, mix together flour, baking powder sugar and salt. Add butter and cut in with two knives until mixture resembles coarse crumbs. Add cheese and milk and still with a fork until a moist dough forms. Set aside.

To make apples:

In a 10’ sauté pan, over medium heat, add butter and brown sugar and cook until butter and sugar have melted, about 1-2 minutes. Add cinnamon and sweet wine and stir well. Add raisins and apples and cook until apples and raisins have softened, 3-4 mins turning once carefully.

Remove from heat and drop 4- ¼ cup full of biscuit mixture on top ensuring you leave 2 inches between each.

Bake for 15-20 mins until biscuits turn golden brown and apples caramelize and bubble.

Serve warm with ice cream.

 

SERVINGS 4 -6 | PREP & COOK TIME 45 mins.

Copyright © 2016 Irene Matys.

All Rights Reserved.

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