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
- 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
- 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.
- 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.
- 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.