iamchum/robs.kitchen_recipe_dataset huggingface dataset:
Slow-Cooker Spinach Lasagna Rollups

Ingredients:
1 pound lasagna noodles (not no-boil)
1 (16-ounce) container ricotta
2 cups shredded mozzarella
1/2 cup grated Parmesan
1 tablespoon Italian seasoning
2 large eggs
1 (10-ounce) package frozen chopped spinach, thawed and excess water squeezed out
2 (24-ounce) jars marinara sauce
divided

Instructions:
In a large pot of boiling salted water, cook the lasagna noodles according to the instructions on the box until barely al dente. Drain and set aside.
Meanwhile, in a large bowl, mix the ricotta, mozzarella, Parmesan, Italian seasoning, and eggs. Stir in the spinach.
Pour 1/2 jar of marinara sauce into the bottom of a slow cooker, spreading evenly.
Cut each lasagna noodle in half crosswise. Spread about 1 heaping tablespoon ricotta mixture across one noodle half. Roll up the noodle and place it in the slow cooker, seam-side down. Continue with the remaining noodles and ricotta mixture.
Pour 1 jar of marinara sauce over the top of the rollups. Cover and cook on high for 3 hours. Pour the remaining 1/2 jar of sauce into the slow cooker and allow to heat through before serving.
Slow-Cooker Asparagus and Zucchini Frittata

Ingredients:
3 tablespoons olive oil, 2 medium-size shallots, chopped, 8 ounces asparagus, trimmed and cut into 2-inch pieces on the diagonal, 1 medium-size zucchini, sliced 1/2-inch thick, 12 large eggs, 1 cup grated Parmesan cheese, 1/4 cup chopped fresh basil or flat-leaf parsley leaves, Sea salt and freshly ground black pepper, 5-7-qt. oval slow-cooker

Instructions:
In a medium-size skillet, heat the oil over medium-high heat and add the shallots, asparagus, and zucchini. Cook for a few minutes, just so the asparagus begins to be tender and the zucchini browns a bit. Remove from the heat and set aside to cool for 10 minutes. Coat the bottom and 2 inches up the sides of the slow cooker with nonstick cooking spray. Transfer the cooled vegetables to the crock.
In a medium-size bowl, whisk together the eggs, Parmesan, and basil. Add some salt and a few turns of black pepper. Pour into the crock and stir to mix with the vegetables. Cover and cook on high for 60 to 70 minutes, until the frittata is set and the tip of a knife inserted into the center comes out clean. Do not overcook or else the eggs will become too firm. Cut into 4 sections and lift out with a spatula to plates. Serve immediately.
Substitute the asparagus with 1 (10-ounce) package defrosted frozen artichoke hearts, thawed and coarsely chopped, plus 1 cup frozen peas, thawed.
Substitute the asparagus with 1/2 pound broccoli florets, chopped into bite-size pieces (about 2 cups).
On top of the vegetables, make a layer of 1 to 2 cups diced ham, or 8 slices cooked center-cut bacon, crumbled, or 8 slices Canadian bacon, or 6 thin slices prosciutto, chopped.
Add a top layer of thinly sliced mozzarella, fontina, white American, or provolone cheese.
Roast Chicken With Lemon and Butter

Ingredients:
1 best-quality chicken (about 2 1/2 pounds), preferably organic
Sea salt to taste
Crushed black peppercorns to taste
4 tablespoons (1/2 stick) unsalted butter
10 sprigs fresh thyme
1 fresh bay leaf
1/2 lemon, cut into 4 wedges
1 cup dry white wine
Juice of 1 lemon (about 2 tablespoons)
1 1/2 cups chicken stock
1/4 cup finely chopped fresh parsley
Freshly ground black pepper to taste
Butcher’s twine (optional)

Instructions:
Preheat the oven to 450˚F.
Rub the bird inside and out with salt and crushed peppercorns. Stuff a 1/2-tablespoon knob of butter under the skin of each side of the breast, and under the skin of each thigh. Stuff the thyme, bay leaf, and lemon wedges into the chicken’s cavity.
Use the tip of a paring knife to poke a small hole in the skin just below each of the chicken’s legs, and tuck each leg carefully into that hole. (You may also truss the chicken with butcher’s twine if you know how, but this is much simpler.)
Place the chicken in a flame-proof roasting pan and roast for 30 to 40 minutes, rotating the pan, moving it to different parts of the oven to account for hot spots, and basting the bird two or three times with a bulb-top baster or long-handled metal spoon. Reduce the oven’s heat to 300˚F and continue to roast, basting frequently, for another 30 to 40 minutes or until the bird is done: When you poke the fat part of the thigh with the paring knife, the juices should run clear.
Remove the bird from the oven, let it rest 15 minutes, then remove the breasts and legs from the carcass, reserving everything. Use a ladle to skim off and discard as much surface fat from the pan juices as possible. Place the roasting pan on the stovetop over high heat and stir in the wine and lemon juice, scraping the bottom of the pan with a wooden spoon to dislodge and dissolve the browned bits. Bring this mixture to a boil and cook until it is reduced by half. Stir in the stock with the wooden spoon, bring to a boil, and reduce again by half. Remove from the heat and strain this sauce through a sieve into a medium, heavy-bottom saucepan over medium heat. Whisk in the remaining 2 tablespoons butter, a tablespoon at a time, until the sauce is thick and glossy. Fold in the parsley and adjust the seasoning with salt and pepper as necessary.
Serve the chicken—half of the breast plus a drumstick or a thigh per person—with the sauce ladled over, and any remaining sauce in a sauceboat on the table.
Quinoa and Sweet Potato Bakes

Ingredients:
2 sweet potatoes (kumara) (800 grams), peeled and chopped into 3/4-inch cubes
2 tablespoons extra virgin olive oil, plus extra for drizzling
1 teaspoon sea salt flakes
2 cups (340 grams) cooked quinoa, preferabbly black, plus extra for sprinkling
2 tablespoons linseeds (flaxseeds)
2 tablespoons store-bought caramelized onion
1 3/4 cups (420 grams) fresh ricotta
1 1/2 cups (120 grams) finely grated Parmesan
2 tablespoons thyme leaves
2 eggs
Cracked black pepper
150 grams goat cheese, sliced
6 sprigs thyme
extra

Instructions:
Preheat oven to 400°F (200°C). Lightly grease 6 [3/4-cup–capacity (180ml)] Texas muffin tins, line with non-stick baking paper and set aside. Place the sweet potato, oil, and salt on a baking tray lined with baking paper and toss to combine. Roast for 20 to 25 minutes or until golden brown. Allow to cool slightly and transfer to a large bowl. Add the quinoa, linseeds, onion, ricotta, Parmesan, thyme, eggs and pepper and mix until just combined. Spoon into the prepared tins and top with the goat’s cheese and extra thyme. Sprinkle with the extra quinoa, drizzle with extra oil and bake for 30 to 35 minutes or until golden. Serve warm.
Almond and Jam Tart

Ingredients:
1 cup (160 grams) almonds
10 fresh dates, pitted
80 grams cold unsalted butter, chopped
1/2 cup (90 grams) white rice flour
1 teaspoon vanilla extract
2 teaspoons ground cinnamon
500 grams strawberries, hulled and halved
1 tablespoon lemon juice
2 tablespoons water
1/2 cup (125ml) rice malt syrup
2 vanilla beans, split lengthways
1/4 cup (20 grams) flaked almonds
for sprinkling

Instructions:
Preheat oven to 320°F (160°C ). Lightly grease a 22cm springform cake tin and line the base with non-stick baking paper. Place the almonds in a food processor and process until finely chopped. Add the dates, butter, flour, vanilla and cinnamon and process until a soft dough forms. Press into the base of the prepared tin and bake for 20 to 25 minutes or until golden and crisp.
Place the strawberries, lemon juice and water in a large non-stick frying pan over medium heat. Bring to a simmer and cook, stirring, for 6 minutes or until soft. Stir in the rice malt syrup and vanilla beans, reduce the heat to low and simmer for 12 minutes or until thickened. Discard the vanilla beans. Spread the jam over the base and sprinkle with the flaked almonds. Bake for 20 to 25 minutes or until lightly golden. Allow to cool in the tin. Slice to serve.
Bacon Jalapeño Popcorn

Ingredients:
1/2 pound applewood smoked bacon, cut into 1/4-inch dice
3 jalapeños, seeded and cut into thin rings
3 tablespoons extra- virgin olive oil
1 cup popcorn kernels
3/4 ounce Parmesan cheese, grated (about 1/4 cup)
1 teaspoon kosher salt

Instructions:
Set a large, heavy-bottomed pot over medium heat. Add the bacon and cook until crispy and browned and the fat has rendered, about 8 minutes. Add the jalapeños to the pot and stir well. Cook for 2 minutes, or until the jalapeños are charred. Line a plate with a paper towel and use a slotted spoon to transfer the bacon and jalapeños to the plate. Set aside.
Add the olive oil to the pot and increase the heat to high. Add the popcorn kernels and toss well to coat them in the oil. Spread the kernels evenly on the bottom of the pot, then cover the pot with the lid. When the first kernels start to pop, very slightly uncover the pot. Shake the pot back and forth directly over the heat. Cook until the kernels stop popping, 2 to 3 minutes.
Remove the pot from the heat and pour the popcorn into a large bowl. Add the reserved bacon and jalapeños, the Parmesan, and the salt. Toss well to mix. Serve warm.
Slow-Cooker Macaroni and Cheese

Ingredients:
1 1/2 cups skim or low-fat milk
1 (15-ounce) can evaporated skim milk
1 large egg, beaten
1/4 teaspoon salt
Large pinch of freshly ground black pepper
1 1/2 cups shredded medium or sharp cheddar cheese, such as Oregon Tillamook, Vermont Colby, or Wisconsin longhorn
8 ounces elbow macaroni (about 2 cups)
2 tablespoons freshly grated or shredded Parmesan cheese

Instructions:
Coat a 3- to 4 1/2-quart slow cooker with nonstick cooking spray. Combine the low-fat and evaporated milks, egg, salt, and pepper in the cooker and whisk until smooth. Add the cheese and macaroni; gently stir with a rubber spatula to coat evenly with the milk and cheese mixture. Sprinkle the Parmesan on the top.
Cover and cook on low until the custard is set in the center and the pasta is tender, 3 1/2 to 4 hours. Do not cook more than 4 hours, as the sides will dry out and burn.
Macaroni and Italian Cheese: For the cheddar, substitute a combination of 1 cup of shredded fontina (4 ounces) and 1/2 cup of diced or shredded mozzarella (2 ounces).
Macaroni and Swiss Cheese: Substitute an equal amount of shredded Gruyère or Emmenthaler cheese for the cheddar.
Macaroni and Blue Cheese: Add 1/2 cup of crumbled Gorgonzola (2 ounces), Stilton, Roquefort, or American blue cheese to the cheddar and macaroni.
Shredded Brussels Sprout and Ricotta Toast

Ingredients:
30 (1/2") slices baguette or rustic country-style bread, or 15 slices Pullman bread, cut in half diagonally
1/2 cup olive oil, divided
1/4 cup golden raisins
1/4 cup pine nuts
1 medium shallot, finely chopped
1 tablespoon finely grated lemon zest (from 1 lemon)
3 tablespoons fresh lemon juice
2 teaspoons honey
1 1/2 teaspoons Dijon mustard
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper, plus more
1 pound Brussels sprouts, trimmed, halved lengthwise through root
2 cups high-quality whole-milk ricotta
Flaky sea salt

Instructions:
Arrange racks in upper and lower thirds of oven; preheat to 375°F. Arrange bread on 2 rimmed baking sheets and brush with 1/4 cup oil. Toast until lightly browned, 8–10 minutes.
Cover raisins with very hot water in a small bowl and let sit until ready to use, at least 5 minutes.
Heat a medium skillet over medium-high. Toast pine nuts, stirring often, until browned, 4–6 minutes. Transfer to a small plate; let cool.
Whisk shallot, lemon juice, honey, mustard, kosher salt, and 1/4 tsp. pepper in a large bowl. While whisking, stream in remaining 1/4 cup oil.
Thinly slice Brussels sprouts with a sharp knife or shred with shredding blade of a food processor. Transfer to bowl with dressing and stir in raisins. Toss to coat and let sit 15 minutes.
Spread toasts with ricotta (about 1 Tbsp. each). Fold pine nuts into Brussels sprout mixture just before serving and divide among toasts. Top with lemon zest, pepper, and sea salt.
Parsnip-Wrapped Devils on Horseback

Ingredients:
1 medium parsnip (about 9 ounces, preferably 2–3" wide), peeled
1/4 cup low-sodium soy sauce or tamari
1 teaspoon smoked paprika
5 tablespoons vegetable oil, divided
3 1/2 ounces blue cheese (about 2/3 cup)
24 large pitted dates, preferably Medjool
24 smoked almonds
24 wooden toothpicks
soaked in water

Instructions:
Place a rack in middle of oven; preheat to 450°F. Very thinly slice parsnip with a vegetable peeler to create wide, long ribbons.
Whisk soy sauce, paprika, and 1/4 cup oil in a medium bowl. Add parsnip ribbons, toss to combine, and let sit 10 minutes.
Meanwhile, stuff heaping 1/2-teaspoonfuls of cheese into each date. Place 1 almond in the center of each. Wrap parsnip ribbons around each date, using 2 ribbons if necessary to cover middle section of date; reserve soy sauce mixture. Secure ribbons with a toothpick. Arrange dates on a parchment-lined rimmed baking sheet.
Bake 5 minutes, then remove toothpicks and brush with soy sauce mixture. Continue to bake until parsnip ribbons are browned and slightly crisped, about 3 minutes more. Serve immediately.
Dates can be assembled 1 day ahead; cover and chill. Bring to room temperature before baking.
Turkey Meatballs with Cranberry Sauce

Ingredients:
1 tablespoon vegetable oil
1 pound ground pork
1 pound ground turkey
2 large eggs
2 garlic cloves, finely chopped
1 cup fresh breadcrumbs
2/3 cup whole milk
1/2 teaspoon crushed fennel seeds
4 teaspoons finely chopped sage, plus whole leaves for garnish (optional)
2 1/2 teaspoons kosher salt, divided
3/4 teaspoon freshly ground black pepper, divided
1 (14-ounce) can jellied cranberry sauce
2 tablespoons fresh orange juice
2 tablespoons dark brown sugar
1 tablespoon finely chopped fresh ginger

Instructions:
Preheat oven to 450°F. Coat a rimmed baking sheet with oil.
Using your hands, mix pork, turkey, eggs, garlic, breadcrumbs, milk, fennel, 4 tsp. chopped sage, 2 tsp. salt, and 1/2 tsp. pepper in a large bowl until incorporated. Roll into 1" balls, making sure to pack firmly.
Transfer balls to prepared baking sheet, packing them snuggly. Roast meatballs until firm and cooked through, about 15 minutes.
Meanwhile, cook cranberry sauce, orange juice, brown sugar, ginger, and remaining 1/2 tsp. salt and 1/4 tsp. pepper in a medium saucepan over medium heat, whisking constantly, until smooth, about 5 minutes.
Using a pastry brush, generously coat meatballs with 1/3 cup cranberry sauce mixture. Return meatballs to oven and continue to bake until glaze is shiny and caramelized, about 5 minutes more.
Shake sheet to coat meatballs with sauce. Transfer remaining sauce to a serving bowl and transfer meatballs to a serving platter. Top meatballs with sage leaves before serving, if using.
Build-Your-Own Thanksgiving Pie Bar

Ingredients:
2 batches Our Favorite Pie Dough or Gluten-Free Multi-Purpose Sweet Pastry Dough, or 3 (15-ounce) packages prepared pie dough
1 large egg
1 tablespoon milk
2 tablespoons coarse sugar
1 batch Orange-Brown Butter Wet Nuts
1 batch Pumpkin Pie-Spice Whipped Cream
1 batch Stovetop Butterscotch Apples and Cranberries
1 batch White Chocolate Pumpkin Mousse
1 batch Cinnamon-Oat Crumble Topping

Instructions:
Arrange racks in top and center of oven; preheat to 375°F. Line 2 rimmed baking sheets with parchment paper. Working in batches, roll dough between 2 pieces of parchment until 1/8" thick. Chill while rolling remaining dough.
Using a 4 1/2" round circle cutter, bowl, or large glass and keeping remaining dough chilled while you work, cut out circles of dough and transfer to prepared baking sheets. Chill 10 minutes. Reroll scraps one time and continue to cut and chill until you have 25 circles.
Whisk egg and milk in a small bowl. Brush circles with egg wash and sprinkle with sugar. Bake circles, rotating sheets halfway through, until golden brown, 12–14 minutes.
Transfer pie circles to a platter. Serve with toppings of your choice.
Chicken Pot Tot Hotdish

Ingredients:
3 tablespoons unsalted butter
1 large onion, finely chopped
3 carrots, cut into 1/2-inch pieces
Kosher salt
6 tablespoons flour
3 cups whole milk
Enough chicken broth base to make 3 cups broth
3/4 cup peas, fresh or frozen
1 1/2 pounds boneless, skinless chicken thigh, cut into 1/2- to 3/4-inch pieces
1/2 teaspoon dried thyme
Black pepper
18 ounces frozen Tater Tots
Ketchup
for serving (optional)

Instructions:
Preheat the oven to 400ºF.
In a large skillet, melt the butter over medium-high heat. Add the onion and carrots and a pinch of salt and cook, stirring until soft, about 10 minutes. Stir in the flour so that it gets evenly distributed. Add 1 1/2 cups of the milk, stirring constantly until thickened. Repeat with the remaining 1 1/2 cups milk. Stir in the chicken broth base, peas, chicken, thyme, and a few turns of pepper and simmer, stirring often, until the chicken is cooked through and no longer pink, 10 to 15 minutes. Taste the mixture and adjust seasonings if desired.
Transfer the mixture to an 11x8-inch baking dish (or other 3-quart ovenproof dish) and cover the bitch with Tater Tots. Arrange them snugly and neatly. Bake until the tots are golden brown. Begin checking for doneness at 30 minutes. Let cool slightly and serve with ketchup, if desired.
Quick Cider-Mulled Wine

Ingredients:
1 (750 ml) bottle juicy light red wine, such as Beaujolais
4 ounces brandy
2 cups fresh apple cider
2 star anise pods
6 whole cloves
2 cinnamon sticks; plus 6 more for serving (optional)

Instructions:
Bring wine, brandy, apple cider, star anise, cloves, and 2 cinnamon sticks to a boil in a medium saucepan. Reduce heat to low and simmer until flavors are infused, about 15 minutes.
Divide among mugs, garnish with 6 cinnamon sticks, if using, and serve.
Mulled wine can be made 2 hours ahead; cover and store at room temperature, or chill up to 3 days. Rewarm over medium-low heat before serving.
Slow-Cooker Oatmeal With Apples and Ginger

Ingredients:
1 apple, cut into 1/2" pieces
1 (2") piece fresh ginger, finely chopped
2 cups steel-cut oats
1 cup short-grain brown rice, millet, or quinoa
1/2 cup golden raisins (optional)
1/2 cup rolled old-fashioned oats
1/2 cup slivered almonds (optional)
2 tablespoons flaxseeds (optional)
1 teaspoon ground cinnamon
1 teaspoon kosher salt

Instructions:
Mix apple, ginger, steel-cut oats, rice, old-fashioned oats, raisins (if using), almonds (if using), flaxseeds (if using), cinnamon, and salt in a slow cooker. Cover with 12 cups water and stir to combine. Cook on low until porridge is thick and soft, 7–8 hours.
Porridge can be made 1 week ahead; transfer to an airtight container and chill. To serve, scoop out desired amount and add a splash of water or milk. Heat in a pot over medium or microwave on high in a heatproof bowl until heated through and desired texture is reached, adding more liquid if needed.
Pork Tenderloin with Turmeric, Squash, and Collard Greens Salad

Ingredients:
1 1/2 teaspoons ground turmeric
1 1/2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1 teaspoon ground cumin
1 medium butternut squash (about 2 1/2 pounds), peeled
4 tablespoons coconut oil, warmed, divided
3 tablespoons fresh lime juice
1 tablespoon honey
3 1/2 teaspoons fish sauce
2 small pork tenderloins (about 1 1/2 pounds total)
1 large bunch collard greens (about 12 ounces)
2 tablespoons vegetable or canola oil
1/4 cup toasted coconut chips
1 cup plain Greek yogurt

Instructions:
Arrange racks in middle and upper thirds of oven; preheat to 450°F. Mix turmeric, salt, pepper, and cumin in a small bowl; set aside.
Using a peeler, slice ribbons off long neck of squash until you have 2 cups ribbons; set aside. Cut remaining squash in half lengthwise; scoop out and discard seeds. Cut squash into 1/2" half-moons.
Toss squash pieces with 2 Tbsp. coconut oil in a large bowl. Add 1 1/2 tsp. turmeric mixture and toss to coat. Spread squash mixture on a rimmed baking sheet, reserving large bowl, and roast in upper third of oven until golden-brown and tender, about 20 minutes.
Whisk lime juice, honey, and fish sauce in a large bowl. Add squash ribbons and toss to coat; let sit until ready to use.
Meanwhile, rub pork with remaining turmeric mixture in reserved large bowl. Heat remaining 2 Tbsp. coconut oil in a large heatproof skillet (preferably cast iron) over high and sear pork, turning often, until browned on all sides, about 5 minutes. Transfer skillet to center rack in oven and roast, flipping pork halfway through, until an instant-read thermometer inserted into thickest part of tenderloin registers 145°F, 10–12 minutes. Transfer to a cutting board and let rest 5 minutes before slicing.
While pork and squash roast, remove stems from collards. Stack halved leaves into a neat pile. Starting at 1 long side, roll into a tube, then slice at 1/2" intervals across tube to create ribbons.
Transfer squash ribbons to a plate. Add vegetable oil to dressing and whisk to combine. Using your hands, massage collards in dressing until dark green. Return squash ribbons to bowl and toss to combine.
Divide salad among plates or transfer to a serving platter; top with coconut chips. Serve roasted squash and pork with yogurt alongside.
Mussels in Light Broth

Ingredients:
2 tablespoons canola oil
1 tablespoon peeled, finely chopped fresh ginger
2 garlic cloves, finely chopped
1 tablespoon cumin seeds (coarsely crushed in a mortar and pestle)
10–12 whole black peppercorns, coarsely crushed in a mortar and pestle
1/4 teaspoon asafoetida powder
1 teaspoon kosher salt
16 ounces canned crushed tomatoes or 2 cups peeled, diced fresh tomatoes
1/2 cup finely chopped cilantro leaves and stems
2 pounds fresh mussels
1 tablespoon Tempered Oil
2 tablespoons oil
10–12 curry leaves
1 teaspoon brown mustard seeds

Instructions:
In a 4-quart pot over medium heat, add the oil. Add the ginger, garlic, cumin, black peppercorns, asafoetida, and salt. Cook, stirring constantly, for 1 minute. Add the tomatoes and cilantro and cook for 5 minutes, stirring occasionally. Add 2 cups of water and cook for 8 minutes on a low heat. Add the mussels, cover and cook for 5 to 6 minutes, or until the mussels are opened. Remove from the heat. Transfer the mussels and broth to a serving bowl and finish with the tempered oil.
In a small pan over medium heat, add oil. Add the curry leaves and mustard seeds; when the mustard seeds begin to pop, remove the oil from the flame, about 30 seconds. Drizzle the oil over the mussels and broth.
Braised and Brûléed Apples with Ice Cream

Ingredients:
4 cups unfiltered apple cider
3/4 cup pure maple syrup
4 tablespoons unsalted butter
2 tablespoons apple cider vinegar
Pinch of kosher salt
4 large firm baking apples, halved, cored with a melon baller
1/4 cup heavy cream
1 cup sugar
2 pints vanilla ice cream
Candied or unsalted, roasted nuts (for serving)
A kitchen torch (optional)

Instructions:
Bring apple cider, maple syrup, butter, vinegar, and salt to a simmer in a large Dutch oven or other heavy pot over medium-low heat, stirring to melt butter. Add apples to pot in a single layer (you might need to cook in batches depending on the size of your pot) and return liquid to a very gentle simmer. Cook, turning apples halfway through, until a skewer (or the tip of a small knife) slides easily through flesh but apples stay intact, 20–25 minutes; set aside.
Remove apples from pot with a slotted spoon and place, cut side up, on a rimmed baking sheet; set aside. Bring liquid in pot to a boil over medium-high heat. Cook, swirling occasionally, until reduced to a thick caramel with bubbles that slowly expand and then pop, 15–20 minutes. Add cream and stir until sauce is smooth. Reduce heat to low and keep sauce warm in pot while you brûlée the caramel apples.
Sprinkle cut sides of reserved apples with sugar and caramelize with kitchen torch (alternatively, you can brûlée them under the broiler, about 3 minutes).
To serve, scoop ice cream into bowls; place an apple half, brûléed side up, in each. Drizzle with warm caramel sauce and top with some nuts.
Apples can be braised 1 day ahead. Let cool in liquid, then cover and chill. Reheat over low before continuing.