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
Servings: 8 servings
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: 98kcal | Carbohydrates: 9g | Protein: 0.3g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 20mg | Sodium: 15mg | Potassium: 38mg | Fiber: 1g | Sugar: 7g | Vitamin A: 256IU | Vitamin C: 1mg | Calcium: 8mg | Iron: 0.04mg