Cinnamon-spiced stout adds a special touch to this easy upside-down pastry.
Active preparation time: 10 minutes
Total time: 35 minutes
Serves: 4
2 Tbs butter
1 Tbs brown sugar
2 Tbs white sugar
1 Tbs (½ fl oz/15 ml) stout
2 firm-flesh apples (Honey Crisp, Braeburn, Pink Lady), peeled, cored, and quartered
9" x 9" (23 x 23 cm) piece of frozen puff pastry, thawed
Vanilla ice cream
Preheat the oven to 425°F (218°C). In an 8" or 9" (20 or 23 cm) oven-ready sauté pan or cast-iron pan, melt the butter over medium heat, making sure to swirl the melted butter around to coat the bottom of the pan. Add both sugars. As the sugars begin to melt, add the stout.
Carefully arrange the apple quarters in the pan, peeled side down. Cook for 8–10 minutes on the stovetop until the apples become soft. Place the puff pastry, cut to fit the pan evenly, on top of the apples and place in the oven.
Bake for 12–15 minutes or until the dough becomes golden brown. Remove the pan from the oven and invert it onto a serving plate, making sure to scrape all the caramel from the pan. Serve with vanilla ice cream.
Beer Suggestions: Try a cinnamon-spiced stout such as Wicked Weed Milk & Cookies (Asheville, North Carolina) or Terrapin Cinnamon Roll’d Wake-n-Bake (Athens, Georgia).