The crisp fall air brings a fresh crop of apples to our farmer’s markets, making their way onto the dinner tables and behind dessert counters at some of the city’s best restaurants. Try these apple-filled and flavored desserts for a sweet taste of the season. By Sarah Shaker.
Apple Tart, David Burke Kitchen at The James
CBSNewYork Recipe: Quince & Apple Strudel
Pastry Chef Zac Young presents an Apple Tart with Cinnamon Ice Cream and Applejack Caramel at David Burke Kitchen at The James in Soho. Uptown at David Burke Townhouse there’s also a Warm Apple Tart served with slight variations of apple cider caramel, cinnamon streusel and Tahitian vanilla ice cream. No matter which version you choose, you’ll end your meal with the season’s sweetest fruit.
Roasted Apple Baked Alaska, Delmonico's
Delmonico’s in downtown Manhattan is putting a fall spin on the dessert they created back in 1867 with the Roasted Apple Baked Alaska, featuring roasted apple semifreddo, caramel semifreddo, apple jam, graham cracker crust and Italian meringue. They’re also offering a Roasted Apple Cheesecake that is glazed and served in the shape of a Granny Smith apple with a gold leaf on top and a graham cracker crumble garnish.
Apple Rhubarb Crepe Cake, Chez Josephine
Two favorite fall flavors come together to create Chez Josephine’s most popular seasonal dessert. Apple Rhubarb Crepe Cake is composed by eight light crepes, layered with fresh apple and rhubarb compote and served with a raspberry coulis. This light, fruity dessert, is perfect for sharing or indulging all to yourself.
Apple Pancake, Good Enough to Eat
Start your morning off with appley goodness at Good Enough To Eat. One large pancake filled with apple slices is topped with apple-raisin compote, a dollop of sour cream and sprinkled with cinnamon sugar. This Upper West Side eatery is known for their American homecooking and comfort food for a casual dining experience for any meal of the day.
Apple & Fig Crème Brûlée
Chef Dale Talde is whipping up an Apple & Fig Crème Brûlée at Thistle Hill Tavern this fall for a real taste of this season’s fruits. The crème is steeped in mulling spices, baked and bruleed with raw sugar. This sweet is then garnished with fig and apple compote, raw fig, apple, mint and toasted hazelnuts. This casual Park Slope restaurant is the perfect place to get cozy in the neighborhood for brunch, dinner or just to grab a cocktail by the bar.
Sarah Shaker is the founder of the blog Bright Lights, My City.