Caramelized Apples and Caramel Drizzle

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Who can resist Caramelized Apples and a pour of a Caramel Drizzle?
Perfect over my Fall Apple Cake
!

The Caramelized Apples and Caramel Drizzle
The Caramelized Apples and Caramel Drizzle
Go all the way and top each slice of cake with Caramelized Apples and Caramel Drizzle
Go all the way and top each slice of cake with Caramelized Apples                   and Caramel Drizzle

Caramelizing apples are quite simple and adds a double apple-punch which is irresistible.

When the apples are removed from the pan, some butter and sugar (I love coconut palm sugar – dark, sweet and natural) is stirred up until the sugar has melted, then heavy cream – just a bit, creates a fabulous, simple caramel sauce.

Serve the cake piled high with the caramelized apples and drizzles of caramel sauce, or – plate slices of cake and top each one individually.

 

SEE: Karen’s Fall Apple Cake with Streusel and Caramelized Apples

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Caramelized Apples and Caramel Drizzle

Servings: 8 servings
Prep: 5 minutes
Cook: 10 minutes
Total: 15 minutes
Caramelized Apples and Caramel Drizzle
Who can resist Caramelized Apples and a pour of Caramel Sauce? Serve with: Karen’s Fall Apple Cake with Streusel and Caramelized Apples

Ingredients 

  • 2 tablespoons unsalted butter, (organic)
  • 1 large granny smith apple, peeled, 1/2 ” dice
  • 2 tablespoons coconut palm sugar, or brown sugar
  • 1 tablespoon unsalted butter, (organic)
  • 2 tablespoons coconut palm sugar, or brown sugar
  • ¼ cup heavy cream, (organic)

Instructions 

Caramelized Apples:

  • Add 2 T. butter to a large skillet over moderate heat. When melted add the apples. Cook, stirring until the apples have softened, 2 minutes. Add 2 T. coconut palm sugar, stir to dissolve. Raise heat to medium-high and cook, stirring until the apples have started to turn a dark amber color, about 5 minutes.

Caramel Drizzle:

  • Remove the caramelized apple pieces with a slotted spoon, leaving and caramel in the pan.
    Add the 1 T. butter and 2 T. sugar to the pan, stir to dissolve. Add the heavy cream and stir up with a whisk to make caramel. When thickened, about 2 minutes, remove from heat and carefully pour into a heatproof bowl.
  • Top slices of cake with the caramel apples and caramel sauce. If the caramel thickens too much when it stands, just heat it a bit.

Notes

Serve with: Karen’s Fall Apple Cake with Streusel and Caramelized Apples
This recipe may not be reproduced without the consent of its author, Karen Sheer.

Nutrition

Calories: 98kcalCarbohydrates: 9gProtein: 0.3gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 2gTrans Fat: 0.2gCholesterol: 20mgSodium: 15mgPotassium: 38mgFiber: 1gSugar: 7gVitamin A: 256IUVitamin C: 1mgCalcium: 8mgIron: 0.04mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Dessert, Dessert sauce
Cuisine: American
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