To start, peel the apples and then cut each apple into quarters. Slice each quarter into 4 pieces.
Next, melt the butter over medium-high heat. Once the butter has almost melted, add the brown sugar, followed by the apples. Cook and toss the apples a few times until they are nicely caramelized on all sides.
Note: You can also add a pinch of cinnamon, if desired.
Use gala, golden delicious, granny smith or any other firm cooking apple.
Caramelized apples go well with sweet dishes such as French toast or ice cream; however, they also go extremely well with savory dishes such as pork.
|
|
|
|
|
I had never known how to do this before (simple chef here!) so this was a great intro for me
It is yummy. It is very good with a very creamy vanilla ice cream too.
If I use the apples in puff pastry turnovers, would I cook them through?
You do not have to cook them first. Here is a recipe for apple turnovers. It's from a blog called "Simply Recipes" she does a great job of walking you through the process - http://www.elise.com/recipes/archives/002162apple_turnovers.php
Good luck and happy cooking!
Thanks very much, Dawn. This recipe must have appeared before I started getting the Simply Recipes every day. I'll try it tomorrow and let you know how it turns out.
You are a saviour dawn, my son came home today. And told us as he was about to go to bed. That he needed Caramelized Apples, done tonight! After we clucked like headless chicken's around the room. We came across your web site. It was a very simple to do after we watched your video!!
Fingers crossed for his school cooking tomorrow, thanks once again.
Regards,
Kevin
So glad we were there to help out. Just curious..how did the school cooking turn out? Cheers!
This is now my go to recipe for any apples I have on hand that haven't been eaten after a few days. They go real fast after this recipe. I serve them with some high quality vanilla bean ice cream, or some homemade whipped cream.
Thanks,
Lorelei
Hi Dawn,
Sorry it's taken a while to get back to you. As for your question, he was the only one who had put the effort in. Everyone else, gave half hearted excuse's. The knock on effect is; he want's to take up cooking at school even more. He no longer listens to the jibes, from other boys. Which has made us so proud of him.
That is great to hear Kevin. Indeed, you must be proud of him! It seems the younger the start the better it is. Not only will he live a healthier life if he really knows how to cook, he will also never be out of work, because everyone has to eat! Cheers.
You should be fine with regular unsalted butter. That is not to say that you couldn't use clarified and if you only has salted butter the world would not end :-) cheers!
Pears work well as do other fruits that have a lower water content. Try experimenting. Cheers!
Thanks Dawn! There was a time before I began this cooking school that I would not have even known to ask those questions.
I realize I should be using cooking apples..Tody I only had Ambrosia on hand. There was too much moisture released by the apples (assuming this is why hard cooking apples are recommended). Is there any way to solve the problem with the extra moisture, besides using another type of apple? They were like boiled apples! :S
As you discovered, some apples just don't cook up very well. I don't know what you planned on using these for but it will be difficult to change their texture. Maybe try mixing them into something soft like oatmeal for a bit of added sweetness. You can treat them sort of like a compote and serve them over something like ice cream.
Golden delicious, Granny Smith, Crispin, Cortland, and Winesap apples will work better for next time. Hope this helps!
You must be a Rouxbe student to ask questions and comment. If you are already a Rouxbe student, please login. Note: Individual lessons purchased a-la-carte do not include this service.
