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Friday, November 14, 2014

Fried Apples with Caramel Sauce


This dessert is an excellent way to serve up extra apples, and most of the ingredients are likely to be already in the cupboard. It requires what, for me, is a technically challenging aspect in the creation of the caramel, but the result is good, and so is developing culinary skills (my (Dave's) first ever attempt at making caramel I learned order matters, as you'll read here the next attempt was no less harrowing).

Recipe from Cravings of a Lunatic.

Apples Used: 14/40

Ingredients:
-1 T butter
-2 red apples
-1/3 c combination white and brown sugar
-1/3 c walnuts
-1/2 t cinnamon
-pinch nutmeg

-1/2 c white sugar
-2/3 T butter
-1/6 c milk
-few drops vanilla

Melt the 1 T butter in a saute pan and add apples, peeled, cored, and sliced. Immediately add the 1/3 c combination of white sugar and brown sugar. Cook these on a medium heat setting until the apples are soft through.


Once the apples are nearly cooked, add the chopped walnuts, cinnamon and nutmeg.


Meanwhile, add to a pan and melt the 1/2 c white sugar at medium heat.


When it melts and begins to turn brown, lower the heat and add the 2/3 T butter, it will start to bubble. Next, add the milk and vanilla, and whisk. Here, I must have done something wrong somewhere because my sugar seized and clung to the whisk. I panicked a little but didn't lose my cool, and rather than remake the caramel, which maybe would be advisable, I allowed the sugar to remelt into the butter and milk, and it seemed to be OK. Don't give up if a recipe is difficult, keep trying, it can pay off!



Serve the sauteed apples topped with ice cream and the caramel sauce. The dessert was very sweet, but good, and easy to adapt for any number of diners, at roughly 1 apple per serving.


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