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How to make caramelized apples

Inspired by classic Crepes Suzette, these caramelized apple crepes are a delicious dessert recipe made with simple ingredients.

How to Make Caramelized Apples

When I saw Claire Saffitz from Bon Appetit make Crepes Suzette last week, the craving for syrupy crepes got me. Since I didn’t have any oranges, I thought I would try it with apples. Not to be funny, but this might be even better than Crepes Suzette. Apples and caramel is a classic combination and paired with the lacy crepes, they make the most indulgent yet easy dessert.

How to make caramelized apple crepes

  1. Make the crepes: Whisk together flour, baking powder, salt, sugar, water, oil, white vinegar and eggs in a large bowl until smooth. Cook the crepes in a warm pan. Set aside while you make the caramelized apples.
  2. Caramelize: In a large pan, melt half a teaspoon of butter with 2 teaspoons of apple juice. Place a crepe in the pan and allow to caramelize slightly then fold into quarters. Remove and place on a plate and repeat with the remaining crepes.
  3. Make the caramelized apples: Peel and slice 2 apples into wedges then cook in the same pan with butter, sugar and the rest of the apple juice. Allow to simmer until the sauce has reduced and the apples are fork-tender. Place the crepes back into the pan and glaze with the sauce. Serve crepes with a scoop of ice cream.

How to Make Caramelized Apples

Can I make apple crepes ahead?

The crepes can be made up to 3 days ahead and kept covered in the fridge. They can also be frozen for up to 3 months. The sauce can be made up to 2 hours in advance and the crepes can be caramelized just before serving.

How to Make Caramelized Apples

  • Total: 20 mins
  • Prep: 5 mins
  • Cook: 15 mins
  • Servings: 6 servings
Nutritional Guidelines (per serving)
178 Calories
6g Fat
33g Carbs
1g Protein

×

Nutrition Facts
Servings: 6
Amount per serving
Calories 178
% Daily Value*
Total Fat 6g 8%
Saturated Fat 4g 18%
Cholesterol 15mg 5%
Sodium 3mg 0%
Total Carbohydrate 33g 12%
Dietary Fiber 5g 17%
Protein 1g
Calcium 16mg 1%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Sometimes, you may want to rustle up a dessert in a very short time, then look no further than these Classic French Caramelized Apples, so simple you will be making them often.

The apples are meant to be just ever so slightly sweet, not overpowering and sugary, so they’re versatile in nature. Spicy-tart and thoroughly warming, they make a fabulous addition to crepes or homemade ice cream. They’re equally at home as an unexpected garnish for mildly spicy grilled chicken or a tropical menu from Martinique.

For a super-fast dessert, you can fill a store-bought tart shell with these apples for a delicious “cheater” dish with the homemade goodness of the apples and apple cider reduction sauce; nobody will guess your secret!

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Ingredients

    • 6 tablespoons (3/4 stick) unsalted butter
    • 1/3 cup sugar
    • 2 pounds Golden Delicious apples, peeled, cored, cut into 1/2-inch cubes
    • 2/3 cup whipping cream

Preparation

    1. Melt butter in large skillet over medium heat; sprinkle sugar over. Stir until sugar begins to melt, about 1 minute. Add apples. Sauté until apples are brown and tender and juices form, about 10 minutes. Add cream and simmer until sauce thickens slightly, about 2 minutes. (Can be prepared 3 hours ahead. Let stand at room temperature. Rewarm apples over medium heat.)

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Delicious! Quick and easy. I added a touch of vanilla, cinnamon, nutmeg & cloves. I intended to add it to a puff pastry shell, but it never made it that far.

I served this over spice cake, with a scoop of French vanilla ice cream. My guests gave it RAVE reviews!!

I used pears, and it turned out AMAZING. I served it on top of the Spiced Waffles the recipe is supposed to go with, and everyone who ate it was amazed.

Do you all think this could be used as an Apple Pie filling, maybe even if I omit the cream as suggested in review #1?

I used this as a filling in the epicurious recipe for caramelized banana purses. I omitted the cream, used half light brown sugar and half white sugar, and added cinnamon and toasted walnuts and pistachios. My guests loved it.

Excellent! This recipe received rave reviews – I’ve made it a number of times. The only “suggestion” came from my 14 year old son – he wanted more of the “gooey stuff”. Flavor is excellent! Easy to prepare & makes plenty!

Try this over Haagen-Dazs vanilla ice cream – apples slightly warm, ice cream frozen well. It’s rather like an upside down apple pie a la mode! Quite tasty.

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How to Make Caramelized ApplesHow to Make Caramelized ApplesHow to Make Caramelized ApplesHow to Make Caramelized ApplesHow to Make Caramelized ApplesHow to Make Caramelized ApplesHow to Make Caramelized ApplesHow to Make Caramelized ApplesHow to Make Caramelized ApplesHow to Make Caramelized ApplesHow to Make Caramelized Apples How to Make Caramelized Apples

  • Yield : 10 pieces
  • Servings : 2
  • Prep Time : 10m
  • Cook Time : 10m
  • Ready In : 20m

How to Make Caramelized Apples

Caramelized Apple Recipe

Caramelized Apple is an easy to make and delicious sweet. It can be served as a simple, yet satisfying dessert.

Apples are some of the most popular and delicious fruit on the planet. Apples are extremely rich in important antioxidants, flavanoids, and dietary fiber. The phytonutrients and antioxidants in apples may help reduce the risk of developing cancer, hypertension, diabetes, and heart disease.

Eating apples helps in cleaning both the teeth and gums. Furthermore, it reduces the incidence of cavities in the teeth. Apples are useful in treating anemia since apples are a rich source of iron. Anemia is a deficiency of hemoglobin in the blood, which can be fixed by increasing your intake of iron, which is an integral part in the metabolism of red blood cells.

Try this Caramelized Apple Recipe at home.

Ingredients

  • Apple – 2 nos ( sliced thin )
  • Light brown sugar – 4 tbsp
  • Unsalted butter – 3 tbsp
  • Lemon juice – 1 tsp
  • Salt – a pinch

Method

Step 1

Clean and cut the apple into thin slices.

Step 2

Heat a non stick pan over medium heat and add butter. Once butter melted, add apple pieces and sprinkle brown sugar, lemon juice and salt over top.

Step 3

Cook in a low flame until golden brown about 5 minutes per side. Switch off the flame.

Step 4

Tasty Caramelized Apple is ready. Serve it with vanilla ice cream.

September 26, 2019 By Beth 2 Comments

September 26, 2019 by Beth 2 Comments

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These delicious Healthy Caramelized Apples tastes great on their own as an AIP dessert or as a topping for waffles and pancakes. It’s the perfect fall AIP recipe!

My son’s new favorite word is ‘appa’ or apple for those that don’t speak toddler. It’s the time of year where apples are bountiful at the grocery store. They always hit us as we enter the store and my son is heaven. Appas are everywhere! He’ll yell and scream until I load more apples in the cart.

This AIP dessert goes by a lot of names; fried apples, southern fried apples sautéed apples but they are all essentially the same thing. This version is a lot healthier than the traditional recipes because it doesn’t use loads of butter and sugar. I use coconut oil and maple syrup to keep it AIP friendly.

What to serve these Healthy Caramelized Apples with? They taste great on their own but they are a great with these recipes.

  • Great topping for Plantain Waffles
  • As a side dish to Prosciutto Pork Wrapped Stuff Pork with Brussel Sprouts
  • As a side dish to Rosemary Roast Pork
  • As a topping for Coconut Panna Cotta

How to cook caramelized apples?

Melt oil in a medium skillet over medium heat. Then add the apples to the pan.

Let them sauté in the pan while stirring occasionally until golden brown, about 5 minutes total.

Stir in syrup, cinnamon and salt then reduce heat to low. Let simmer until apples are soft, about 5 minutes.

Serve warm with shredded coconut, if desired.

Tips for making the best Healthy Caramelized Apples

  • You’ll need a large skillet or cast iron pan for this recipe. See my Best Pans for Chemical Free Cooking post if you need help picking out the best and safest pans.
  • The recipe calls for coconut oil as the coconut adds a wonderful flavor to the recipe however you can substitute for avocado oil, which is more neutral tasting.
  • This is a super simple recipe and great for beginners.

What can I do with lots of apples? Here are a few of my favorite AIP dessert recipes featuring apples.

  • Slow Cooker Pumpkin Butter
  • Gooey Apple Sheet Cake (Please note that this recipe includes eggs which is an AIP Reintroduction)
  • Persimmon Butter
  • Coconut Panna Cotta (This recipe doesn’t include apples but they would make a really good fall topping)
  • Apple Pie Smoothie (Tastes. Just. Like. APPLE PIE!)

Love seeing my delicious recipes? You can also FOLLOW ME on FACEBOOK, INSTAGRAM and PINTEREST to see more delicious food and what I’m up to.

Last Updated on September 12, 2020 by Ellen Christian

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Caramelized apple topping is a delicious topping for ice cream or pound cake. Make up a batch today and try it.

Do you know how to make apple topping for your ice cream? If not, you have got to try it. There are apples everywhere that I look at: the grocery store, the farm stand, and the trees outside. Of course, that means that they are one of the most affordable fruits to buy and that means my grocery budget is happy.

How to Make Caramelized Apples

How to Make Caramelized Apple Topping

When you caramelize something, you cook it until the starches in the food are converted to sugar. This is generally done by cooking the food at high heat. Since fruits are naturally sweet, caramelizing fruit is fairly simple to do. We enjoy caramelized apple topping on pancakes, waffles, yogurt and even ice cream. I enjoy eating it as is but the kids and my husband use it more as a topping.

How to Make Caramelized Apples

I received a De’Longhi MultiFry to try out and it has taught me an entirely new way of cooking. MultiFry is an innovative cooking appliance that combines a low-oil fryer with a multi-cooker. You can do just about everything from fried foods like French fries and mozzarella sticks to fish, stews, and ratatouilles. You can even make pizzas, cakes pies, and more! So, of course, I am going to use it to make caramelized apple topping!

This showstopper of an upside-down cake is worthy of high holy day celebrations.

On a cool September morning in Greenpoint, Brooklyn, a line spills outside of Edith’s, stretching down Greenpoint Avenue toward the East River. It’s barely 10 a.m., but that’s no matter: Hungry Brooklynites have heard the rumblings of a novel Jewish delicatessen pop-up, helmed by pastry chef Caroline Schiff and food industry professional Elyssa Heller. Here, hand-twisted bagels resembling rippled braids are shepherded out of a wood-burning oven, jammed with eggs, cheese, and crispy latkes. There’s house-smoked salmon, heirloom tomatoes, and cultured cream cheese, and smoked trout salad, dotted with golden whitefish roe.

Edith’s has only been open for a few weeks, but word has quickly spread of the elusive sourdough bagels, the salted caramel challah knots sticky with whey caramel and sea salt, the chocolate sesame twists fused by two kinds of chocolate and painted with tahini glaze. But even in a town run by bagels and Jewish delis, Edith’s stands out.

Jewish delis, after all, are synonymous with the New York culinary paradigm—a city that’s home to the old-fashioned, nearly extinct delis teeming with pastrami sandwiches on rye and cups of matzo ball soup speckled with dill—but these spaces have long been reserved for the familiar, the nostalgia often associated with traditional comfort food.

Yet Edith’s is inherently different. Prompted by the uncovering of her great-aunt’s Edith’s Brooklyn deli that she ran in the 1950s, Elyssa’s intent was to look beyond the confines of a standard Jewish deli, reaching instead for the vast Jewish diaspora for inspiration.

“People think Jewish food is just bagels and lox,” Elyssa says. “I thought it would be good to educate people on what Jewish food really is—and hopefully do that in an engaging and approachable way.”

The result is a menu rooted in subtle nods to the global diaspora. A shaking of powdered amba—an Iraqi condiment bound by pickled mango and fenugreek—crowns the top of the salted caramel challah knots. The wood-fired veggie sabich, a sourdough pita cracked open and filled with eggplant, zucchini, tomatoes, a soft-boiled egg, labneh, hot sauce, and tahini, pays homage to the beloved Iraqi breakfast that showed up in Israel decades ago, now a staple street food.

“Without spouting it in everyone’s faces, we incorporate all these different elements in this inclusive nod to everybody’s Jewish cooking from all over the world,” Elyssa says.

Although the first few weeks of Edith’s focused solely on one original menu, with the high holidays (the holiest days in the Jewish calendar, marked by the Jewish new year and day of atonement) fast approaching, Caroline and Elyssa wanted to provide the community with a Rosh Hashanah and Yom Kippur menu, too. This menu also flits with global influences. Hungarian paprika is stirred into sweet and sour meatballs; half moons of deviled eggs are daubed with German mustard; and charoset (a chunky fruit and nut paste) boasts Roman Jewish elements, like chicory and Italian olive oil.

“We’re not just bagels,” Caroline says of Edith’s. “We’re doing all of this amazing food that pulls from all different parts of the Jewish diaspora.”

Although Edith’s Rosh Hashanah take-away menu is already sold out, Caroline has shared her recipe for a caramelized apple, honey, and olive oil upside-down cake. The cake stems from an olive oil cake recipe Caroline has long played around with, but one now infused with influences from a long-established Jewish community in Rome. Caroline explains that many Jewish bakeries in Rome can be found selling olive oil-based desserts—a workaround for kosher laws that prohibit the mixing of milk and meat. While this particular cake does have some dairy in it, it’s heavily inspired by Roman culinary history.

Honey cakes are commonly served for dessert during Rosh Hashanah—a symbolic nod toward a sweet new year—but Caroline was insistent on moving away from the classic Ashkenasi loaf-style cake many Jews are familiar with. Instead, she’s fused olive oil, honey, and apples into one dessert. Slices of apples, cooked down with honey, are splayed out like shingles in the bottom of a baking pan, then covered with the olive oil cake and baked in the oven until the apples are golden brown. Drizzle the final product with more honey, and serve with creme fraiche or whipped cream for a sweet new year.

Looking for a fun way to use your fresh-picked apples from Eckert’s Farm? Try caramelizing some apples to use as a versatile topping. Unlike classic caramel apples, this dish features chopped apple pieces in a lovely, sweet sauce.

With a few simple ingredients and a little bit of time, you can transform regular apples into a flavorful and exciting dish. Check out this recipe for caramelized apples and learn about some creative uses for this tasty topping.

Best Apples for Caramelizing

How to Make Caramelized Apples

Not all apples taste good when caramelized. You’ll get the best results when you use a crisp apple variety. These apples maintain their shape and texture better through the cooking process. The following apples tend to work best for caramelizing:

Fresh-picked apples tend to hold up better than those from the supermarket, which have often been in storage for weeks before being displayed in the produce department. If possible, go to a local orchard like Eckert’s Farm to get apples for caramelizing.

Caramelized Apple Recipe

How to Make Caramelized Apples

Now that you’ve got the right apples, it’s time to start cooking. Use the following recipe to get delicious caramelized apples in just minutes.

Tools:

Large non-stick skillet

Large stirring spoon

Apple corer/peeler device (optional)

Ingredients:

2 tbsp unsalted butter

3 tbsp brown sugar

1 tbsp lemon juice

Directions:

1. Peel and core apples. Dice into ¼-inch pieces.

2. Melt butter over medium heat in a large non-stick skillet. Add brown sugar and cinnamon and stir until bubbly, about 2-3 minutes.

3. Add diced apples and lemon juice and continue cooking over medium heat for 8-10 minutes, stirring occasionally, until apples are tender but not mushy.

4. Serve warm or allow to cool before storing in the refrigerator. Topping can be rewarmed on the stovetop or in the microwave later on.

If you’d like your caramelized apple topping to come out a bit thicker, combine 1 tsp cornstarch with 1 tbsp water. Mix until the cornstarch dissolves, then add it into the sauce a few minutes before your apples are done cooking. Be sure to taste test before removing the apples from the heat; if you’re able to taste the cornstarch at all, continue cooking for another minute or two.

Uses for Caramelized Apples

How to Make Caramelized Apples

Caramelized apples are a great topping to have on hand for all kinds of meals and snacks. They’re very popular with a number of breakfast dishes, including:

When it comes to desserts, consider incorporating caramelized apples into the following dishes:

Caramelized apples can also make a great addition to savory dishes. Some cooks prefer to reduce or eliminate the cinnamon when combining apples with dishes like:

At Eckert’s Farm, we have several apple varieties that are great for caramelizing, including Jonathan, Granny Smith Honeycrisp, Jonagold, Fuji, Golden Delicious and more. Our favorites and the apples that we use to make and sell caramel apples are Jonathan and Granny Smith apples. Stop by our pick-your-own orchards to find delicious, fresh apples to caramelize back at home.

This showstopper of an upside-down cake is worthy of high holy day celebrations.

On a cool September morning in Greenpoint, Brooklyn, a line spills outside of Edith’s, stretching down Greenpoint Avenue toward the East River. It’s barely 10 a.m., but that’s no matter: Hungry Brooklynites have heard the rumblings of a novel Jewish delicatessen pop-up, helmed by pastry chef Caroline Schiff and food industry professional Elyssa Heller. Here, hand-twisted bagels resembling rippled braids are shepherded out of a wood-burning oven, jammed with eggs, cheese, and crispy latkes. There’s house-smoked salmon, heirloom tomatoes, and cultured cream cheese, and smoked trout salad, dotted with golden whitefish roe.

Edith’s has only been open for a few weeks, but word has quickly spread of the elusive sourdough bagels, the salted caramel challah knots sticky with whey caramel and sea salt, the chocolate sesame twists fused by two kinds of chocolate and painted with tahini glaze. But even in a town run by bagels and Jewish delis, Edith’s stands out.

Jewish delis, after all, are synonymous with the New York culinary paradigm—a city that’s home to the old-fashioned, nearly extinct delis teeming with pastrami sandwiches on rye and cups of matzo ball soup speckled with dill—but these spaces have long been reserved for the familiar, the nostalgia often associated with traditional comfort food.

Yet Edith’s is inherently different. Prompted by the uncovering of her great-aunt’s Edith’s Brooklyn deli that she ran in the 1950s, Elyssa’s intent was to look beyond the confines of a standard Jewish deli, reaching instead for the vast Jewish diaspora for inspiration.

“People think Jewish food is just bagels and lox,” Elyssa says. “I thought it would be good to educate people on what Jewish food really is—and hopefully do that in an engaging and approachable way.”

The result is a menu rooted in subtle nods to the global diaspora. A shaking of powdered amba—an Iraqi condiment bound by pickled mango and fenugreek—crowns the top of the salted caramel challah knots. The wood-fired veggie sabich, a sourdough pita cracked open and filled with eggplant, zucchini, tomatoes, a soft-boiled egg, labneh, hot sauce, and tahini, pays homage to the beloved Iraqi breakfast that showed up in Israel decades ago, now a staple street food.

“Without spouting it in everyone’s faces, we incorporate all these different elements in this inclusive nod to everybody’s Jewish cooking from all over the world,” Elyssa says.

Although the first few weeks of Edith’s focused solely on one original menu, with the high holidays (the holiest days in the Jewish calendar, marked by the Jewish new year and day of atonement) fast approaching, Caroline and Elyssa wanted to provide the community with a Rosh Hashanah and Yom Kippur menu, too. This menu also flits with global influences. Hungarian paprika is stirred into sweet and sour meatballs; half moons of deviled eggs are daubed with German mustard; and charoset (a chunky fruit and nut paste) boasts Roman Jewish elements, like chicory and Italian olive oil.

“We’re not just bagels,” Caroline says of Edith’s. “We’re doing all of this amazing food that pulls from all different parts of the Jewish diaspora.”

Although Edith’s Rosh Hashanah take-away menu is already sold out, Caroline has shared her recipe for a caramelized apple, honey, and olive oil upside-down cake. The cake stems from an olive oil cake recipe Caroline has long played around with, but one now infused with influences from a long-established Jewish community in Rome. Caroline explains that many Jewish bakeries in Rome can be found selling olive oil-based desserts—a workaround for kosher laws that prohibit the mixing of milk and meat. While this particular cake does have some dairy in it, it’s heavily inspired by Roman culinary history.

Honey cakes are commonly served for dessert during Rosh Hashanah—a symbolic nod toward a sweet new year—but Caroline was insistent on moving away from the classic Ashkenasi loaf-style cake many Jews are familiar with. Instead, she’s fused olive oil, honey, and apples into one dessert. Slices of apples, cooked down with honey, are splayed out like shingles in the bottom of a baking pan, then covered with the olive oil cake and baked in the oven until the apples are golden brown. Drizzle the final product with more honey, and serve with creme fraiche or whipped cream for a sweet new year.

No not caramel apples, more like this

the apples are soft and gooey, thats what im looking for.

Thanks for the idea! It sounds good, but what I was originally intending is mixed into my oatmeal, because I like making my oatmeal extra creamy and sweet like a dessert, but that is a cool idea.

5 Answers

How to Make Caramelized Apples

Oh I LOOVE making these!

Melt some butter in a pan. Add some brown sugar and a bit of white as well. Let it cook down. Add 1/2 tsp of vanilla. This is where I add my secret ingredient of either amaretto liquer or amber rum! Add your apple slices and toss them around until coated in the gooey goodness!

Enjoy with french vanilla ice cream. I also sometimes sprinkle cinnamon over top!

How to Make Caramelized Apples

How To Make Caramelized Apples

How to Make Caramelized Apples

How To Make Toffee Apples

Toffee Apples Recipe. Deliciously sweet and sticky toffee apples. A classic treat for the whole family. These must be tried to be appreciated. Delight in our Toffee Apples recipe.

Metric US Imperial UK Imperial Serves:

4Step 1: You will need

4 apples , washed

220 g brown sugar

4 wooden skewers

1 tray lined with parchment paper

Step 2: Skewer the apples

Take one of the wooden skewers and push it through the top of an apple until it reaches about half way. Repeat the same thing with all four apples.

Step 3: Make the toffee coating

Place a saucepan over a high heat and add the sugar and water. Allow it to heat and for the sugar to dissolve. When boiling, add the vinegar and the butter and cook for about 7 to 10 minutes.

Step 4: Check the caramel is ready

Prepare a bowl of water. When the caramel darkens, after about 7 to 10 minutes boiling time, drop a little into the water. If it coagulates and hardens immediately then it’s ready.

Step 5: Coat the apples

Dip each apple individually into the caramel, giving a generous coating, and place them onto the tray to cool.

When the toffee has cooled and set completely the apples are ready to be eaten.

Thanks for watching our video How To Make Toffee Apples For more how to videos, expert advice, instructional tips, tricks, guides and tutorials on this subject, visit the topic Cheap Recipes.

This post may contain affiliate links. Read our disclosure policy.

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Easy Caramel Apples are one of the ultimate fall treats! This is a foolproof recipe thats nearly impossible to mess up and it makes perfectly tempting and tasty caramel apples that are great for holidays, parties and gifting.

How to Make Caramelized Apples

Easiest Caramel Apples!

Caramel apples have been one of my all time favorite things to make since I first started cooking and baking. But that made from scratch recipe takes some time and it can be intimating so this year I decided to share the easiest caramel apple recipe ever!

It’s so easy you really don’t even need a recipe, it’s more of just a quick how-to teaching you the method and ingredients to use. And the best part – you only need 3 ingredients!

Then from there if you want an upgrade you can add some of your favorite toppings, then just let the caramel set in the fridge briefly and you’ve got a perfectly tempting treat that no one will be able to resist!

This simple no fuss recipe takes all the stress out of caramel apples (there’s not the extra worry of over cooking or under cooking homemade caramel, plus the extra mess and all the time it takes). This is just the fun hassle free method that everyone will want to help with.

This is how we celebrate the fall season, right?

How to Make Caramelized ApplesCaramel Apple Ingredients:

  • Store-bought caramels – I recommend using Werther’s Chewy Caramels for best results. Some of the other readily available brands don’t taste as good and don’t set up as well.
  • Apples – I like to use Granny Smith so that bit of tartness balances out the sweetness of the caramel and toppings but practically any type of apple will work here.
  • Heavy cream – evaporated milk will work too if that’s what you have on hand.
  • Optional toppings – you can also customize these with optional toppings to take them over the top too (see below for some ideas). But if you want to keep them really simple they are also delicious without too.

How to Make Caramelized Apples

How to Make Caramel Apples:

  • Prepare apples: Rinse and thoroughly dry apples with a paper towel. Insert a caramel apple stick into center of each apple. Have toppings ready if you’ll be adding some to apples.
  • Prepare pan to rest apples on: Line a 13 by 9-inch baking sheet or baking dish with a sheet of parchment paper, spray parchment paper with non-stick cooking spray, set in the fridge.
  • Add caramels and cream to bowl: Place caramels and heavy cream in a microwave safe bowl (about 5 cup size bowl).

How to Make Caramelized Apples

  • Melt in microwave: Heat in microwave in 30 second increments, stirring well between intervals, until melted and smooth. This will take about 2 – 3 minutes. If it’s extra runny let it cool just briefly so caramel doesn’t run right off the apples.

How to Make Caramelized Apples

  • Dip apples in caramel, roll in toppings: Dip apples one at a time into caramel on an angle so it covers nearly to the top center (or all the way to the top if you don’t care to have apple showing through). Rotate and turn to coat apple.
  • Lift apple and let excess caramel run off, then run bottom of apple along inside edge of bowl to remove excess caramel.
  • Lift apple and turn apple upside down to let caramel run up the apple a little, then immediately roll in toppings (or sprinkle with toppings) before caramel sets.

How to Make Caramelized Apples

  • Repeat process: Turn apples upright and place on prepared baking sheet in fridge, repeat process with remaining apples. As needed reheat caramel in microwave in 15 second increments for a runny, dip-able consistency.
  • Let caramel set in fridge: Allow caramel to set completely, about 30 minutes in the fridge (you can eat them before this but if you want caramel to firm back up the wait the 30 minutes). Cut apples into slices just when ready to enjoy so they don’t brown.

How to Make Caramelized Apples

What are the Best Caramel Apple Toppings?

After about 15 years of making caramel apples I can tell you these are the best topping options to pick from:

  • Crushed Oreos
  • Chopped nuts (I like peanuts or pecans)
  • Chopped candy bars such as Butterfinger
  • Crushed graham crackers with ground cinnamon
  • Shredded coconut (sweetened or unsweetened)
  • Crushed pretzels
  • Mini M&M’s
  • Sprinkles
  • Flaky sea salt
  • Marshmallow bits
  • White chocolate, milk chocolate or dark chocolate bars melted for dipping, or good quality chocolate melts such as Ghirardelli.

If you go the route of dipping or drizzling apples in melted chocolate let the caramel set up first then dip in melted chocolate. If adding toppings to chocolate add right after dipping before the chocolate sets.

How to Make Caramelized Apples

Can I Make a Double Batch or Small Batch?

I don’t recommend a double batch unless you have multiple people there ready to dip as the caramel does start to set and you’ll just have to keep reheating it. And yes I have made a small batch of these using only 1 (5 oz) bag of caramel, 1 Tbsp cream and dipping 2 apples, just use a small bowl.

Can I Melt the Caramel over the Stove Instead?

If you don’t own a microwave or prefer not to use one yes you can definitely do this in a saucepan on the stovetop instead. Melt caramel with heavy cream over medium low-heat stirring constantly.

What About a Caramel Recipe From Scratch?

If you are looking to make the caramel from scratch you’ll love this recipe HERE. Or you can even use homemade Microwave Caramel too. So many options with caramel apples!

Published: Oct 19, 2018 · Modified: May 4, 2020 by Meymi

How to Make Caramelized Apples

How to Make Caramelized Apples

How to Make Caramelized Apples

How to Make Caramelized Apples

How to Make Caramelized Apples

How to Make Caramelized Apples

You’ll love these apple crisp cookie cups that are delicious and easy to make! Caramelized apples and cinnamon cookie cups are a perfect treat!

How to Make Caramelized Apples

Apple desserts are perfect for any time of the year but especially for fall. You can feel the fall in every bite in today’s recipe; apple crisp cinnamon cookie cups. My cinnamon cookie cups are soft and chewy in the middle and crispy around the edges. I fill my cinnamon oatmeal cookie cups with caramelized apples.

How to Make Caramelized Apples

I use my regular cupcake tin to make these delicious cookie cups. If you like, you can make them bite size by using your small tin.

It is very easy to make both the cookie cups and caramelized apples.

Let’s go through the recipe:

How to Make Caramelized Apples

First I peel, core and slice the apples into small pieces. Then I place them into a medium bowl and toss with lemon juice.

How to Make Caramelized Apples

Later, I place sugar, cinnamon and nutmeg in a small bowl and mix. In another small bowl, I mix cornstarch with water. I use cornstarch at the end to thicken the mixture.

How to Make Caramelized Apples

Next, I place butter into a large pan over medium heat. When the butter melts, I add the apples and stir until the apples start to soften.

How to Make Caramelized Apples

Then I add the sugar mixture and stir until the sugar melts. When the mixture starts to boil, I add the cornstarch mixture. I remove it from the heat when the mixture thickens.

How to Make Caramelized Apples

How to Make Cinnamon Oatmeal Cookie Cups

First, I combine flour, ground cinnamon, cornstarch and baking soda in a medium bowl and set aside.

How to Make Caramelized Apples

Then I place the butter into the mixing bowl of my stand mixer and beat with paddle attachment until it is soft for almost 2 minutes. I add the sugar and cream until light and fluffy. Later, I add the egg and mix until combined. Then, I add the flour mixture and mix until totally incorporated. Finally, I add in the rolled oats and mix well. I scrape down the sides and bottom of the bowl as needed during these steps.

How to Make Caramelized Apples

The dough is very sticky. You can use a spoon to fill the muffin tin. I divide the dough into equally 10 pieces(a little more than 2 ½ tablespoons-55grams) and press them onto the bottom and up sides to give a cup shape with a spoon.

How to Make Caramelized Apples

I bake them at 350°F(177C°) for 14 minutes or until they are golden brown. When the cookie cups are out of the oven, they are puffed. So, I gently press the center with a small glass to give their cup shape again. I place a parchment paper under the glass to avoid the risk of sticking.

How to Make Caramelized Apples

I remove the cookie cups from the edges with a toothpick after they cool in the pan for 15 minutes.

How to Make Caramelized Apples

Then I fill the cups with caramelized apples and top with ice cream. I drizzle the caramelized sugar that is left in the pan over ice cream. That’s all. Enjoy!How to Make Caramelized Apples

  • Vegetarian
  • 30 Minutes
  • Kid Friendly
  • Sheet Pan

We’re all in for apple season this year! We’re adding them to everything, including this cheesy apple, spinach and caramelized onion quesadilla.

This sponsored post is written by TMP on behalf of Kroger Stores. The opinions and text are all ours. Thank you for supporting the brands we love.

Apple Quesadilla? Apple Quesadilla!

While we love a classic apple pie, we’ve found that when apple season hits we want to celebrate them in more ways than one! This is especially true when the Honeycrisp apples come into season. Our favorite gold-flecked apple cultivar, Honeycrisps are just as sweet and crisp as it sounds like they would be, and best of all, they’re widely available across the country at any local Kroger store. Crisp and juicy, with just the right amount of tartness to pair with savory flavors like caramelized onions and cheese, we couldn’t resist slipping them into a warm, gooey baked quesadilla. This easy fall recipe will have you convinced that apples—especially super-fresh, in-season apples from Kroger—belong on your dinner plate.

The Absolute Best Cheese for Quesadillas

The best cheese for homemade quesadillas is any cheese that melts really well! We love a good, classic cheddar quesadilla, and Monterey Jack is another excellent, if more mildly-flavored melter. But, since we’re marrying a lot of flavors with this unique vegetarian quesadilla, we decided to look for a cheese that would provide the most interesting contrast to the sweet-tart apples and the deeply savory caramelized onions. Enter in fontina! A cow’s milk cheese that hails from the Italian Alps, Fontina is positively made for melting. Truly! Classically made for making fonduta (Italian for fondue), a bit of Fontina will melt perfectly into your apple, spinach and onion quesadilla recipe, and make it downright dinner party-ready.

How to Make Quesadillas

We favor baked quesadillas—as opposed to those cooked on the stove-top—simply because it’s so easy to make a bunch of them at the same time if you bake them in the oven. Here’s how to make this healthy quesadilla:

  1. Line a baking sheet with parchment paper (so that when the cheese melts, it doesn’t stick!).
  2. Lay a tortilla on a flat surface. We like to use a cutting board.
  3. Fill half of the tortilla with shredded cheese, fresh spinach, a fan of apple slices, caramelized onions, and a little more cheese.
  4. Fold! Fold the tortilla in half down the middle so that you’ve got a half-circle, and brush the top with a little olive oil. This will help it to develop a nice crust in the oven.
  5. Repeat with each of the remaining tortillas until you’ve got eight apple-cheese quesadillas.
  6. When they’re all filled and on the baking sheet, pop it in the oven, and bake the cheesy apple and spinach quesadillas until they’re a little bit golden, the spinach is wilted and the cheese is melted.
  7. Eat! Ideally while they’re piping hot.

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Be sure to choose crisp apples whose texture will stand up nicely as they are cooked. We used Mutsu, but Granny Smith also work well.

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Recipe Summary

Ingredients

In a medium bowl, sift together flour and salt. Whisk in eggs, egg yolk, and about 1 tablespoon milk, forming a smooth batter with a pastelike consistency. Add remaining milk and 1 teaspoon vanilla; mix until no lumps remain. Melt 4 tablespoons butter in a nonstick skillet, and stir into the batter; leave a film of butter in the skillet. Let the batter rest at room temperature about 30 minutes.

Heat oven to warm. Over medium-low heat, warm the skillet thoroughly. Stir batter, and carefully ladle about 1/4 cup batter into skillet. Rotate skillet so batter spreads out and thinly coats the bottom and edges of the skillet. Return skillet to heat, and cook crepe until edges turn golden brown and lacy, and start to pull away from the skillet, about 2 minutes. Using a knife or an offset spatula, carefully turn crepe over; cook other side until just golden, 30 to 40 seconds. Slide the crepe onto a heat-proof plate. Repeat with the remaining batter, stirring it before making another crepe. Stack cooked crepes on top of one another.

Loosely cover plate of crepes with aluminum foil, and place in the oven to keep warm.

Place apples in a medium bowl. Add lemon zest, lemon juice, cinnamon, and ginger. Toss to coat.

Melt the remaining 2 tablespoons butter in a 12-inch cast-iron skillet set over medium heat. Add granulated sugar, and cook, stirring occasionally, until sugar turns amber in color, about 5 minutes. If caramel starts to get too dark, remove skillet from heat. Add apples, and cook, turning apples over, until soft and completely caramelized. Pour Calvados into a measuring cup, then pour into skillet. Carefully ignite the alcohol, and allow the flame to burn out, 2 to 3 minutes, shaking skillet to toss the apples in the syrup. Remove apples from heat; let cool slightly.

Combine creme fraiche, remaining 1/2 teaspoon vanilla, and confectioners’ sugar in a chilled mixing bowl. Whip mixture until light, fluffy, and almost doubled in volume.

Remove the crepes from oven, and transfer to six serving plates. Spoon a scant 1/2 cup caramelized apples onto each crepe, and dust lightly with confectioners’ sugar. Spoon a generous amount of creme-fraiche mixture over apples. Fold crepes, and serve immediately.

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Rachel Allen

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Favorite Food at Home

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How to Make Caramelized Apples

Editor’s Note: When it comes to classic meals, this recipe for Pork Chops With Caramelized Apples hits all the right notes! This easy pork chop recipe will be a delicious addition to your meal planning rotation and is sure to be a crowd-pleaser. The pork chops will look simply elegant when served for dinner, too. Although you can’t go wrong with apple selection, consider using a tart apple, such as Granny Smith, when making this recipe. This easy recipe for fall is just what you need when the temperature starts to dip.

I love this combination of flavor: when pork and apples are cooked like this, they make a perfect supper or big lunch.

Cooking Method Pan-frying, Sauteeing

Kid Friendly Yes

Occasion Casual Dinner Party, Family Get Together

Recipe Course Main Course

Meal Dinner, Lunch

Taste and Texture Buttery, Fruity, Meaty, Savory, Sweet

Ingredients

  • 2-3 small pork chops per person
  • Olive oil
  • Salt and freshly ground black pepper
  • 2 tablespoons butter
  • 3 eating apples , peeled, cored and cut into slice ¼ in thick
  • 2 tablespoons sugar
  • Juice of ½ lemon

Instructions

Drizzle the chops with a little olive oil and black pepper leave to sit in the fridge until you need to cook them-all day is fine.

Preheat the oven to 375 degrees F (190 degrees C). Place a baking sheet in the oven to heat up.

To prepare the caramelized apples heat the butter in a frying pan. Add the apples and the sugar and toss on the heat for 4-5 minutes until cooked and golden. Squeeze in the lemon juice and keep warm.

Heat a frying pan until very hot, then cook the chops in batches, on both sides until golden. Sprinkle with salt, then pop them onto the hot baking sheet in the oven and cook for another 5-10 minutes until cooked through.

Serve the pork chops with the caramelized apples and some Garlic and Mustard Potatoes on the side.

WNYT Staff
Created: September 19, 2020 02:54 PM

Caramelized Onion and Apple Quesadillas 2020 Copyright Amy Rota-Poulin

Caramelized Onion and Apple Quesadilla Filling

2 tablespoons extra virgin olive oil 2 medium red onions, thinly sliced 2 medium yellow onions, thinly sliced 4 fresh apples, thinly sliced ½ teaspoon dried thyme (or 7 sprigs of fresh thyme) 2 tablespoons pure maple syrup Himalayan sea salt and freshly cracked pepper to taste Directions: In a large pot, over medium high heat, add the extra virgin olive oil, sliced apples and onions. Cook for 5-7 minutes. Add thyme, pure maple syrup, Himalayan sea salt and freshly cracked pepper. Cook for another 5 minutes or until the onions and apples are tender and their edges are golden brown.

Gluten Free Tortillas Smoked gouda cheese (For a plant based/vegan diet you can use Follow Your Heart Cheese) Elderberry Syrup Directions: Preheat a cast iron skillet or thick bottom pan over medium high heat for 1 – 2 minutes. Place gluten free tortilla on pan and flip after 30 seconds. Add cheese to one half of the quesadilla and the caramelized onion and apple filling. Fold the other half of the tortilla over the top to form the quesadilla. Cook for 1-2 minutes on each side or until the tortilla is crunchy and the cheese is melted. Remove from heat. Cut in half and drizzle with the elderberry syrup.

Apple Walnut Salad

fresh greens apples, thinly sliced toasted walnuts blue cheese (gluten free, for a plant based/vegan diet use “Blue” by Georgian Bay Frauxmagerie)

Apple Cider Dressing

2 tablespoons dijon mustard (gluten free) 2 tablespoons pure maple syrup ¼ cup fresh apple cider 2 tablespoons sherry wine vinegar 2 tablespoons extra virgin olive oil Whisk all ingredients together in a bowl and drizzle over the salad. Enjoy! 1

Apple Cider Blush Cocktail

1 cup fresh apple cider ¼ cup of rose’ wine 2 tablespoons sparkling water garnish with a cinnamon stick, thin slice of apple, and freshly ground nutmeg. Serve, Sip and Enjoy!! *Quick Tip: To make this cocktail into a mocktail, simply omit the wine. Must be 21 years or older to enjoy as a cocktail*

*Always Read the ingredient labels of each individual ingredient you are using to make sure that, that a particular brand is completely gluten free. If you are unsure call the manufacturer or visit their web site, they are usually more than happy to answer your questions. * This recipe was created by Amy Rota-Poulin author of Cooking Gluten Free With Amy. Enjoy!! Facebook: https://www.facebook.com/Cook-Gluten-Free-With-Amy-146394436394/ Instagram: https://www.instagram.com/glutenfreewithamy/

Copyright 2020 – WNYT-TV, LLC A Hubbard Broadcasting Company

Oh my goodness, this Caramelized Apple Brie appetizer recipe is so dreamy! Packed with fresh flavors and comforting textures, you won’t be able to get enough! The melted brie combined with the sweet apple will lure anyone in.How to Make Caramelized Apples

Inspiration for Caramelized Apple Brie Melt Recipe

My kids had a couple of (hungry) friends over the other day. Since everyone had been eating Thanksgiving leftovers for a few days, I thought I’d mix it up a little.

When I looked in the refrigerator, behind the turkey and stuffing , I spotted a nice wedge of brie cheese. I immediately thought of creating a new, delicious brie melt recipe.

How to Make Caramelized ApplesMy goal is generally to make recipes that are loved by both kids and adults alike.

My fruit and onion bowls on the counter were pretty full, and I knew right away the red skin of the apples would be a pretty addition. And beyond that, I knew caramelizing onion and apple would be super tasty! Furthermore, I was certain everyone would love it!

And so the Caramelized Apple Brie Melt Recipe was born.

How to Make Caramelized ApplesHow to Make Caramelized Apple Brie Melt Recipe

  1. Place the bread on the foil-lined baking sheet and when the oven is hot toast the bread just until it’s slightly golden.
  2. Rub each piece of bread with the garlic clove — I was going for a sweet and savory vibe, but I also wanted to give it an extra bite — something with subtle heat. I decided that all it would take to add this bit of punch to the brie melt recipe, was a clove of garlic. Not to use directly in the onion-apple mixture, but directly on the bread. Once Sourdough bread is toasted it’s firm enough to work as a “grater” for the garlic. A peeled clove rubbed along its surface will become softer as it moves, leaving its delicious juices behind to flavor the bread.
  3. Sauté the onion until golden and then add fresh thyme and apples.
  4. Cook until the apples become soft and golden.
  5. Season to taste with salt and pepper.
  6. Cut the brie into slices and top each slice of bread with them, followed by an equal portion of the onion-apple mixture.
  7. Bake just to melt the brie.
  8. Drizzle each one with a bit of the honey.

(Super detailed instructions are below.)

How to Make Caramelized ApplesFresh thyme leaves brighten the recipe, and the final touch on the apple brie melt recipe is a drizzle of honey — just enough to bring it all together and make it extra special.

This Caramelized Onion Apple Brie Melt Recipe was lunch for the kids, and yes, they devoured it. I did too. Success!

How to Make Caramelized Apples

Ingredients (4)

  • 4 tablespoons unsalted butter (1/2 stick)
  • 1/2 cup packed light brown sugar
  • 4 medium Bosc pears, cored and cut into large dice (about 4 cups)
  • 1/4 teaspoon ground cloves
  • Calories 200
  • Fat 7.77g
  • Saturated fat 4.87g
  • Trans fat 0.31g
  • Carbs 33.07g
  • Fiber 2.92g
  • Sugar 27.34g
  • Protein 0.44g
  • Cholesterol 20.35mg
  • Sodium 7.35mg
  • Nutritional Analysis per serving (6 servings)Powered by

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How to Make Caramelized Apples

Make this quick recipe to top ice cream or pancakes, or eat the pears on their own.

Game plan: You can make this recipe with any number of fruits, from apples to pineapple.

This recipe was featured as part of our Family-Friendly Party Done Right photo gallery.

There’s no treat more synonymous with fall than the caramel apple.

Caramel apples are one of Fall’s greatest pleasures. Not only are they easy to make, they’re also super fun to personalize. Follow these easy step-by-step instructions and have an autumnal treat in no time!

Before you start, assemble your equipment. You’ll need:

  • small sauce pan
  • wooden spoon or plastic spatula
  • wooden pointed sticks
  • large shallow plate for toppings

How to Make Caramelized Apples

Making caramel isn’t easy, and without a candy thermometer, it’s impossible. In the case of caramel apples, we opt for a less challenging route—with caramel candies! (We swear by these Kraft caramels.) One bag will get you about 4 candy apples, so stock up accordingly!

Unwrap all your candies and place them in a small sauce pan. While you’re add it, assemble your other ingredients too! Wash and dry your apples, stick ’em with popsicle sticks, and place your toppings on a shallow plate.

How to Make Caramelized Apples

Place your candy-filled pan over medium-low heat and add 2 tablespoons water. Grab a wooden spoon or plastic spatula and stir frequently until candy is completely melted. (That means NO lumps.) Don’t take your eyes of the pan for too long! If the caramel burns, it’ll get bitter. PLUS you’ll have to scrub your pan like crazy.

How to Make Caramelized Apples

Remove your pan from heat and work quickly to coat your apples in caramel. We like to hold the handle of the pot and tilt it towards us so the caramel pools on one side. When you get down to the very bottom of the pot, use a spoon to coat your apple, as if you were basting a steak with butter.

How to Make Caramelized Apples

As soon as you finish coating each apple with caramel, dip them directly in your toppings. We love toasted chopped peanuts (shown here) but you could dip your apples in pretty much anything. Think: crushed cinnamon cereal, chopped Reese’s Pieces, multicolored sprinkles, chopped Oreos. the list goes on and on.

How to Make Caramelized Apples

Once all your apples are coated, place them on a baking sheet lined with parchment paper and refrigerate them. This helps the caramel set up, so you don’t have a slide-y, sticky mess when you serve them.

Chef Kelly Fields hopes you’ll look beyond pineapple.

Fans of chef Kelly Fields ’ New Orleans restaurant Willa Jean will finally have the opportunity to test out Kelly’s recipes, pulled from her new cookbook “ The Good Book of Southern Baking .” Kelly has spent years perfecting recipes for beloved Southern staples like flaky biscuits and hummingbird cake, both of which can be found in her baking tome.

Here, you’ll discover more than 100 Southern recipes to add to your baking repertoire, with plenty of options for muffins, cookies, bars, puddings, cobblers, crisps, quick breads, pies, cakes, and tarts. Feast on the likes of New Orleans-style bread pudding, chocolate-coated moon pies, and cinnamon-infused morning rolls. With this book set securely in your collection, you’ll not only become engrossed in the variety and diversity of Southern baking, but you’ll also finally master building the flakiest of biscuits. After all, there are seven recipes for the morning confection (including one made exclusively for dogs), like sweet potato biscuits and quick drop biscuits.

How to Make Caramelized Apples

The Good Book of Southern Baking: A Revival of Biscuits, Cakes, and Cornbread, $32.30 on Bookshop.org

At the beginning of the book, Kelly takes time to walk both newcomers and pros through ingredients you’d need in a Southern kitchen to be successful, along with techniques and equipment you’ll use in many of her recipes. Plus, the book is packed with plenty of handy tips for making your baking soar, like choosing to soak cornmeal overnight, which produces a much more soft and moist cornbread.

How to Make Caramelized Apples

Mueller Austria Premium Quality V-Pro Multi Blade Adjustable Mandoline Cheese/Vegetable Slicer, Cutter, Shredder with Precise Maximum Adjustability, $34.97 on Amazon

Below, Kelly shares a recipe for her caramelized upside-down cake. She’s adamant that upside-down cakes are more about a formula and less about a mandatory fruit, meaning you can go far beyond the ubiquitous pineapple and instead use whatever’s in season: peaches, plums, bananas, and apples. One thing is key, though, Kelly states: You’ll want to try to slice each piece of fruit to the same thickness—if you’ve got a mandoline, that’ll certainly help—which makes sure the fruit will cook consistently and evenly. Kelly’s version boasts a sour cream cake, buoyed by buttermilk and plenty of eggs, which gets covered in a dark brown sugar-caramel sauce and your fruit of choice. Serve it either hot or at room temperature—both excellent choices—bringing a little bit of the South straight into your kitchen.

Reprinted with permission from The Good Book of Southern Baking by Kelly Fields with Kate Heddings, copyright (c) 2020. Published by Lorena Jones Books, a division of Penguin Random House, LLC.

Upside Down Cake Recipe

Here’s the thing about upside-down cakes, y’all: there are no rules beyond caramel + fruit + cake batter = upside down cake. Experiment with the fruit you love that’s in season and think beyond pineapple (even though I do love pineapple). I would go so far as recommending you invest in a mandoline so you can cut paper-thin slices of fruit for social media–worthy shingling, should that be something you’re after. But, practically speaking, cutting fruit exactly and consistently will yield better results in baking because all the fruit will cook much more evenly. Some of my favorite alternatives to the classic pineapple are peaches, plums, bananas, citrus, apples, pears, and rhubarb. I won’t tell you an exact amount of fruit to add because it depends on the actual fruit, the season, and your personal taste. The important part is to ensure the cake has a single, even layer of fruit.

How to Make Caramelized Apples

Chicken breast with cider spices and caramelized apples is flavored with raisins and wine. (Photo: Regina H. Boone/Detroit Free Press)

Chicken Breast with Cider and Caramelized Apples

►U-PICK APPLES, CIDER MILL GUIDE: Here’s a sampling of area orchards

►MORE SWEET, SAVORY APPLE RECIPES:

Serves: 6 / Preparation time: 35 minutes / Total time: 1 hour, 10 minutes

1/4 cup dark raisins

1/4 cup golden raisins

1/2 cup Madeira or port wine

1/2 cup boiling water

6 boneless chicken breasts with skin

1 tablespoon five-spice powder, divided

2 teaspoons coarse sea salt, plus more to taste

Freshly ground black pepper, to taste

7 tablespoons unsalted butter, divided

3 large tart apples, peeled (with peels reserved), cored and cut lengthwise into eighths

2 tablespoons all-purpose flour

3/4 cup apple cider or apple cider vinegar

2 cups fat-free, less-sodium chicken broth

Juice of 1/2 lemon

2 tablespoons fresh chopped flat-leaf Italian parsley

1 tablespoon candied orange peel, optional

In a bowl, combine the dark and golden raisins, wine and boiling water. Let stand 20 minutes, or until the raisins are fully plumped.

Meanwhile, heat the oven to 425 degrees.

Season the chicken breasts with 11/2 teaspoons of the five-spice powder, 2 teaspoons salt and black pepper to taste.

In a large, ovenproof sauté pan, melt 3 tablespoons of the butter over medium-high heat. Place the chicken breasts — skin side down — in the pan and cook until well-browned and most of the fat has cooked out of the skin, about 5 minutes. Turn the breasts over and pour off any excess fat.

Add apple peels to the pan, slipping them under the chicken breasts. Place pan in the oven and bake until chicken breasts are cooked through, about 15 to 18 minutes, or until a thermometer inserted at the thickest part reads 165 degrees. Transfer breasts to a warmed serving platter and cover to keep warm. Leave apple peels in the pan.

Dust the apple peels with flour. Cook over medium heat, stirring often, for 5 minutes. Pour in the cider or cider vinegar and deglaze the pan, stirring to scrape up any bits stuck to the pan bottom. Cook until the liquid is reduced by half, about 5 minutes. Add the broth, bring to a boil, and decrease the heat to medium so the liquid simmers gently.

In a second sauté pan over medium-high heat, melt 3 more tablespoons butter until butter is brown and smells toasty, 2 to 3 minutes (do not allow it to burn). Add the apples, honey, lemon juice and remaining 11/2 teaspoons five-spice powder. Sauté apples, turning them as needed, until they are a rich, even-brown color and are tender, 5 to 8 minutes. Season with pepper.

Pour any juice released from the chicken into the pan with the apples. Arrange chicken on the platter and top with caramelized apples. Drain off any liquid from the raisins and sprinkle raisins on top of chicken.

Add the remaining 1 tablespoon of butter to the pan with the simmering liquid and stir until melted. Season to taste with salt and pepper. Pour the sauce through a fine-mesh sieve over the chicken and apples. Garnish with the parsley and, if desired, candied orange peel.

Adapted from “An Apple Harvest” by Frank Browning & Sharon Silva (Ten Speed Press, $16.99). Tested by Susan Selasky in the Free Press Test Kitchen. Analysis per chicken breast with skin.

577 calories (44% from fat); 28 g fat (13 g saturated fat); 43 g carbohydrates; 33 g protein; 840 mg sodium; 131 mg cholesterol; 3 g fiber.

Amazing Gordon Ramsay pork chop recipe with Mustard Grain Sauce, Braised cabbage, incredible mashed potatoes, and magnificent caramelized tart apples. Amaze your family with this delightful port chop recipe. Pork chops are one of the simplest proteins to prepare for an easy weeknight meal. Pork chops come from the back of the pig and have part of the back-rib meat and normally have the bone. Bone-in pork chops can be very tasty and tender when prepared correctly, despite the fact pork chops are a lean cut of meat.

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How to Make Gordon Ramsay Pork Chops

The following Gordon Ramsay pork chops recipe gives you the foundation for cooking the most flawlessly juicy and tender pork chops, just right for a simple weeknight meal or as the showpiece of a larger dinner party.

Prepare Pork Chop

Step 1. Season Pork with oil, salt, and pepper.

Step 2. Sear on all sides until browned

Step 3. Remove pork from pan

Step 4. Add in shallots and garlic with a bit more Avacodo oil. Cook until translucent

Step 5. Deglaze pan with calvados and flambé to burn off the alcohol

Step 6. Add in stock and reduce by half. Add in mustard and cream and reduce until nape.

Step 7. Season with salt and finish with butter.

Prepare Braised Cabbage

Step 1. Cut red cabbage and red onion into thin strips

Step 2. Heat medium saucepan with a tablespoon of avocado oil

Step 3. Sweat the cabbage and Onion

Step 4. Add seeds, vinegar, wine and juice

Step 5. Cook on low until there is a little liquid

Step 6. Season to taste with salt and finish with butter

Prepare Yukon Mashed Potatoes

Step 1. Place the potatoes in a large saucepan and cover with cold water by two inches. Add ½ tsp. of salt and bring to a boil. Lower the heat to simmer, cover the pot partially, and cook until the Yukon potatoes are very tender when tested with the tip of a sharp paring knife, 25 – 30 minutes.

Step 2. Drain the Yukon potatoes, set aside some of the cooking water.

Step 3. Blend the cream and butter in a small saucepan over medium heat and bring to a simmer.

Step 4. Place the Yukon potatoes through a potato ricer or food mill and return them to the pot over low heat. Add the hot cream and butter mixture and mix with a wooden spoon. If the Yukon potatoes are too thick, add a small amount of the reserved cooking water until they are the consistency you like or use a hand mixer for a smoother texture.

Step 5. Season to taste with salt and pepper and set aside to keep warm.

Prepare Caramelized Apples

Step 1. Peel apples and remove the core

Step 2. Cut into rings

Step 3. Add half of the brown sugar into a nonstick pan & cook until melted

Step 4. Deglaze with apple brandy

Step 5. Return to flame add remaining brown sugar cinnamon stick, clove, star anise and butter

Step 6. Cook until the sugar has melted and has a caramel sauce consistency

Step 7. Finish with a little more butter

These sweet caramelized apples were part of our breakfast. I made a baked ricotta pancake to remind us of Sicily. Topped with the apples it was like being right back on the Island enjoying a typical Sicilian breakfast.

Head straight on to the Recipe For ♥ Sweet Caramelized Apples ♥

The common belief is that it takes 21 days to create a new habit. One that will last as it becomes embedded within ourselves. So, with hard lockdown being 3 weeks long, it presented the perfect opportunity for new habits. I decided from the get go that I would train first thing in the morning, four times per week. Our alarm was set for 05h45 and after my morning coffee I got up and went to our home gym. We are now back at work full time and I am pleased to report that I am still exercising as frequently. In fact, it is nice not to come to work in the dark during winter. I also tested one recipe per day within the first three week period. I let that relax a bit for the fourth week. And then stopped during the week when I returned to work.

Today’s inspirational recipe from Lavender and Lime ♥ Sweet Caramelized Apples ♥ #LavenderAndLime Click To Tweet

Mainly because when I got home I had housework to do. And being creative takes time and that was a bit scarce. But then my domestic goddess came back to work and I had a choice to make. I could fall back into my old ways of TV watching in the afternoons. Or I could spend time in my kitchen. I decided to do small tasks each day. Nothing complicated and sometimes I did a recipe over a few days. I even made things more than once, like these caramelized apples. Not because they did not work out the first time. But because I wanted better photographs. Now, that is something I never thought I would say. But part of the new is that I have moved my ‘studio’ from the kitchen to the spare room. And it is taking me a while to get used to the setup.

How to Make Caramelized Apples

This recipe features a double dose of delicious Idaho® potatoes — they’re shredded in the pancakes, which then get topped with a dollop of creamy mashed potatoes.

Ingredients

For the German Potato Pancakes

  • 6 Cups frozen shredded Idaho® potatoes, thawed
  • 4 beaten eggs
  • 1/2 Teaspoon baking powder
  • 1/4 Teaspoon pepper
  • 4 Tablespoons flour
  • 3 Teaspoons kosher salt
  • 3/4 Cups grated onion
  • 1 Tablespoon butter
  • Oil for frying

For the Mashed Idaho® Potatoes

  • 3 Cups of your favorite mashed Idaho® potato recipe
  • 4 pieces bacon
  • 2 scallions, finely chopped

For the Caramelized Apples

  • 2 Tablespoons butter
  • 2 spicy-sweet, crisp apples (Jonagold or Honeycrisp), cored and sliced thinly
  • 2 Tablespoons brown sugar
  • 1/2 Teaspoon ground nutmeg

For the Sage-Infused Honey

  • 1 Cup honey
  • 1/2 to 1 Cup chopped sage
  • Mesh bag for sage

Directions

For the German Potato Pancakes

Sauté grated onion in butter over medium heat until translucent. Remove from heat and cool.

Thaw and drain shredded hashbrown potatoes. Mix flour, baking powder, salt and pepper. Add to potatoes along with eggs and onion. If batter is too thin, add a little more flour.

Drop by rounded 2-inch scoops into 1/4-inch deep hot fat in heavy skillet. Cook over medium heat until golden brown. Turn over and brown other side.

Drain on paper towels and keep warm.

To assemble: Top German potato pancake with 1 to 1 1/2 tablespoons of mashed potatoes and a few slices of caramelized apple. Drizzle with the sage infused honey. A chiffonade of sage may also be used as garnish.

For the Mashed Idaho® Potatoes

Combine all ingredients.

Reserve warm for topping German potato pancakes.

For the Caramelized Apples

Melt the butter in a large skillet over medium heat. Add the apples to the pan and sprinkle with brown sugar. Saute the apples, stirring frequently, for 6-8 minutes.

Sprinkle the apples with the nutmeg. Toss the mixture gently and cook over medium heat for an additional 2 minutes, until the sugar begins to caramelize and the apples are crisp-tender.

For the Sage-Infused Honey

Using a double boiler add honey.

Add the mesh bag of sage.

Heat the mixture at 180 degrees for 10-12 minutes. Remove the mesh bag then place the mixture in a jar.

Hi, I found a Gordon Ramsay recipe for a Apple Pie. I modified the recipe a bit and wanted to document the process of making it.

The recipe starts with finding good, firm apples. About 4 pounds worth. I think picking firm apples is the best idea, so it doesn’t turn to mush. Also, one pro-tip is adding a green apple or two for some amazing tartness. I didn’t get a chance to film me cutting the apples, but hopefully you can imagine that part of of it.

After the apples are cut, they then need to be tossed with the sugar and spice mixture. Then cooked in a wide, non-stick frying pan. Cook the apples in two batches, then let cool. Afterwards, you can make the Sweet Tart Pastry.

I recommend using a food processor, I found one for around $30 at Hudson Bay Company in Vancouver, BC. And, it made the job super easy.

Then you mold the dough into a pie pan and spoon in the cooled apples and bake!

Original of the video here

I want to share a recipe I found byGordon Ramsay to make an apple pie butsomething very strange happened as Iread it I started speaking like him hisrecipes absolutely delicious caramelizedapple pie not something to stick youstop by preparing the camera line applefilling mix the sugar cinnamon andnutmeg together peel quarter and corethe apples then cut into thick chunksplates in a bowl and sprinkle with thespiced sugar to coat cook the apples intwo batches and melt the butter in awide non-stick frying pan add half theapple chunks in fryer over high heatuntil golden and caramelized around theedges about five minutes transfer to alarge bowl and then repeat the processwith the other half of the Apple and nodinner in Arvada then let coolcompletelybe sure to preheat the oven to 375degrees Fahrenheit roll out about halfthe pastry onto a lightly flouredsurface to about 1/8 inch thicknessoverturn an 8 inch pie pan on top of thepastry and round out a rough circleslightly bigger than the pan line thepan with the pastry slightly pressingdown to remove any air pockets then trimoff the excess pastry roll out theremaining pastry into another circleagain slightly larger than the pan forthe top crust spoon the cooled applesevenly into the pie shell brush the rimof the bottom crust with a little waterwith the excess dough you want toflatten this back into a discand then you can cut the strips using ablunt knife or perhaps a pizza wheel ifyou have one then you want to lay thesestrips on top of the pie filling youwant to lay about four or five dependingon how thick you cut them and then youadd a perpendicular strip to theparallel one for her laying and then youbeat them through and brush the top finegg wash the glaze bake until the crustis golden brown and crisp 35 to 40minutes let’s stand for 15 to 20 minutesbefore serving if you want to make thesweet tart pastry you need to haveingredients 1/2 a cup or 1 stick ofunsalted butter softened to roomtemperature temperatures quite importantwhen you’re baking so make sure to pullthe butter out of the fridge you don’tget 7 tablespoons of sugar 1 extra largeegg 1 in 3/4 cup of all-purpose flourpreparation place the butter and thesugar in a food processor and dips untilcombinedadd the egg in blitz for another 30seconds tip in the flour and process fora few more seconds until the dough justcomes together be careful not to overprocess or the term will become toughadd a tablespoon of cold water if thedough seems too dry knead lightly on afloured surface and shape into a flatdisc wrap in plastic and refrigerate for30 minutes before using if you have anyquestions please comment below and asalways if you enjoyedif you subscribe to my channel staytuned for more recipes and adventuresthank youmuch obliged very much obliged indeedthank you

Sweet, caramelized apples are delicately wrapped in crepes and fixed with a drizzle of warm honey for an elegantly easy brunch.

How to Make Caramelized Apples

How to Make Caramelized Apples

“For the soul is dead that slumbers, and things are not what they seem.”

I have felt like I’m off to a slow start this new year, if I’m being perfectly honest. The days have been dreary and January felt far too long, and while reflecting on the last couple of weeks, it’s all a bit of a blur to me now.

I needed to step back and regain perspective and in doing so, I took the time to recollect my thoughts and review my intentions for the new year. Recently, someone gently reminded me that not everything that weighs me down, is mine to carry, and that was a beautiful wake up call back to life.

We have a tendency to get so wrapped up in our own emotions, we tend to lose sight of the important things in life- the things that are right in front of us.

How to Make Caramelized Apples

“But to act, that each tomorrow find us farther than today. Art is long, and Time is fleeting…”

Today’s recipe was one of the first projects I started working on this year during my break, and I am pleased to finally be sharing it with you today.

Conjured up from a mixture of rainy mornings and craving something sweet but not overly complex, these apple cider crepes offer a new take on a beloved classic.

I’ve always opted for crepes over pancakes for a few reasons. Firstly, they aren’t as heavy and I’m not a big fan of heavy meals first thing in the morning. Second, their versatility allows for them to be sweet or savory. I’ve shared many savory variations on this site, which I’ll link below for those of you interested in perusing through the LTG archives.

Finally, I love how beautiful crepes look. Like most foodies, I eat with my eyes first and the delicate beauty of crepes have always enticed me. When I was growing up, there was a creperie in town known as La Crepe (how fitting) and this dish brought back so many memories of that short-lived restaurant.

How to Make Caramelized Apples

In case you didn’t know, France just celebrated La Chandeleur, otherwise known as The Day of the Crepe (Feb. 2), which is a sign that spring is on its way and that the cold winter is almost over. No wonder I was in the mood for crepes, it must have been a sign that my own personal winter was coming to a close.

With that said, I hope today’s recipe brings you some comfort and warm sunshine to your day. If you make today’s recipe, be sure to share and tag us on Instagram. I love seeing how my recipes inspire you in the kitchen.

How to Make Caramelized Apples

I’ve completed today’s dish with caramelized apples, a year round fruit making this dish perfect for any occasion, though you could always substitute the filling with whatever you desire.

To plate, I opted for a less traditional ‘roll’ and instead went for a more dramatic ‘fold’. The process is simple- just fold the crepe in half and then again to form a cone, and fill the pocket.

As for toppings and finishing touches, I sprinkled each crepe with warm honey and a side of whipped cream. Nothing is quite as indulgent as fruit and cream.

How to Make Caramelized Apples

“Let us then be up and doing, with a heart for any fate; Still achieving, still pursuing, learn to labor and to wait.”

I hope you enjoyed today’s recipe as much as I have. Here is to looking forward to brighter days ahead, and if you’re looking for more inspired crepe dishes, check out a few of my favorites below:

1. Cannoli Crepes – Sweet ricotta-based cannoli cream is filled into these crepes and topped with bits of chocolate and orange.

2. Crepes with Greek Yogurt & Berries – Creamy Greek yogurt and fresh berries offer a healthy take on this French classic.

3. Crepes Stuffed with Spinach, Feta, & Apples – Definitely an oldie, but still a goodie in my book and one recipe I’d like to revisit soon on the blog with some updated photos. However, the recipe remains the same- a delicious blend of sweet and savory.