Apples in Apple Caramel
by
Charlie Aggett
These apples are coated and roasted in caramel made from reduced apple juice and muscovado sugar.
Apples in Apple Caramel can be served on their own as a dessert with some yogurt or whipped cream, but they also work as a topping for pancakes or a filling for various pastries.
Apples can be found in most places in the world because they grow in many regions and transport very well. The pairing of apples and caramel is an absolute classic that can be seen in many areas, but really shine during the Halloween season.
If you can’t find braeburn apples, use the ones you have available in your region.
- Level
Basic
- Cooking
15m
- Overral
25m
- Ready
Braeburn Apple
3Brown Sugar
⅓ cupApple Juice
½ cupButter
1tsp
Equipment
Probe Thermometer
Braeburn Apple
3Brown Sugar
⅓ cupApple Juice
½ cupButter
1tsp
Equipment
Probe Thermometer
Apples in Apple Caramel
Charlie Aggett
Peel 3 braeburn apples
Cut each apple into 8 wedges and remove the core
Add ½cup of apple juice to a pan on medium heat
Add ⅓cup of brown sugar. Heat until the bubbles become larger and the temperature reaches 140ºC
Add 1tsp of butter and melt
Add the apples. Stir to coat them in the caramel. Reduce the heat to low
Cook the apples for 4m, until slightly soft. The Apples in Apple Caramel are ready
Enjoy as a dessert or even as a meat side dish!