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Organic, Delicious, Artful. Daffodil is currently open daily for breakfast Mon-Fri 6am-10am and Sat,Sun from 7am-11am. Dinner is available from 5pm-9pm. We welcome special events and private parties. Please call 415-365-0305 for more information.                             View our New Menu Here!

Apple Cobbler with Vanilla Bean Ice Cream

By Garret G. Martindale, Executive Chef of Daffodil Restaurant

Published on January 5, 2012

A dessert made of apples and ice cream that serves 4.

Recipe Type: Dessert
Yield: Serves 4

Ingredients:
Fuji Apples, seeded and diced into medium cubes: 4 Each
Fresh Orange Juice: ¼ Cup
Vanilla Bean, split in half and seeds removed (saving the pod): 1 Each
Brown Sugar: 2 Cups
AP Flour: 1 Cup
Butter, room temp: 1 Cup
Vanilla Bean Ice Cream: 1 Pint

Directions:
  1. Place the orange juice in a non-corrosive bowl and add 1 cup of cold water.
  2. Next cut the apples into four pieces lengthwise.  Remove the seeds by cutting a wedge out of the apples.
  3. Then slice the apples lengthwise into three pieces each.
  4. Take the slices and cut into cubes.
  5. Place the cut apples in the liquid and shake to coat.
  6. Add the apples with the liquid into a sauce pot.
  7. Add 1 cup of brown sugar and the vanilla bean.
  8. Bring the heat up low and constantly stir.
  9. In about five minutes the apples will soften up.
  10. Remove from heat and drain, but keep the liquid.
  11. Cool the apples and place them into an oven proof ramekin
  12. Coat the apples with the reserved liquid.
  13. For the crumble: Combine the butter, flour and brown sugar and begin to work all ingredients together.  The mixture should be able to ball up, but then break apart into large pieces.
  14. Bake in a 375 oven till the topping is golden brown.
  15. Remove and top with your favorite ice cream.

Daffodil Restaurant – San Francisco, California (CA)
665 Bush Street, San Francisco, CA 94108
Phone: 415-343-0130
Email: events@theorchardhotel.com
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