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  • 3 to 4 Honeycrisp apples, peeled and sliced
  • 2 tablespoons butter
  • A few grates fresh nutmeg
  • 1 teaspoon cinnamon
  • Pinch of salt
  • Juice of 1/2 lemon
  • 1/4 cup brownulated sugar
  • 1/4 cup brandy or Calvados
  • 8 palmier (elephant ear) cookies
  • 4 scoops vanilla ice cream
  • Caramel sauce, warmed or in a squeeze bottle
  • 1 cup homemade or store-bought whipped cream


Serves: 4


In a large saut pan over medium-high heat, melt the butter and add the apples, nutmeg, cinnamon, salt and lemon juice. Cook until tender, about 3-5 minutes. Stir the brownulated sugar and brandy into the apples, tip the pan away from you and carefully light on fire with a long lighter. Let the alcohol cook off, about 1 minute.

In a bowl, layer apples, a palmier cookie, a scoop of ice cream, another palmier cookie, a drizzle of caramel sauce and some whipped cream.