Jimmy’s Place Caramel Apples with Rum & Coffee Ice Cream

My image

One of the first gleams of gentrification along once drab and industrial North Elston Avenue in Chicago came from Jimmy’s Place, launched in 1978 by restaurateur Jimmy Rohr with French-trained Japanese chef Yoshi Katsumura, now at Yoshi’s Cafe.  Jimmy’s passing and the restaurant’s closing left a big gap in Chicago’s fine-dining fabric.  This was Rohr’s signature dessert: Apples caramelized in butter, sugar and rum and served over coffee ice cream.

Makes 6 servings

Ingredients

  • 6 small or 4 large baking apples
  • Juice of ½ lemon
  • 12 tablespoons (1 ½ sticks) unsalted butter
  • 1 1/3 cups sugar
  • 1 tsp. fresh lemon juice
  • 1 ½ Tbsp dark rum
  • 12 scoops coffee ice cream

Instructions

  1. Peel, core and cut apples into 1/4-inch slices. To prevent the apple slices from turning brown, place slices in bowl of water to which you have added the juice of half a lemon.
  2. Melt butter in a skillet over medium heat. Stir in sugar and tsp. of lemon juice. Cook over medium heat until mixture turns a light brown caramel. This will take about 10 minutes.
  3. Drain apple slices and pat dry. Add slices to the caramel and cook for 2 to 3 minutes. Caramel will liquify to a heavy syrup. Stir in rum and remove from heat. Place 2 scoops of coffee ice cream in each of 6 dessert bowls. Spoon caramel apples over ice cream and serve immediately.

Share Your Thoughts

Your email address will not be published. Required fields are marked *

9 + 1 =