Caramelized Apples

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This post is also available in: Slovenščina (Slovenian) Hrvatski (Croatian) Deutsch (German) Italiano (Italian)

Caramelized Apples are a simple yet wonderfully aromatic dessert that delights with their warm flavor and comforting scent. They’re ready in just a few minutes and are perfect as a filling for American pancakes, rice pudding, cheesecake, or other pastries. You can also enjoy them on their own – with a dollop of whipped cream or a scoop of vanilla ice cream. Sweet, fragrant, and slightly crisp – a true autumn treat.

Ingredients for Caramelized Apples

  • 3 firm apples
  • juice of half a lemon
  • 60 g brown sugar
  • 1 packet vanilla sugar
  • 20 g butter
  • a pinch of salt
  • cinnamon to taste

Method

1Squeeze the juice of half a lemon into a bowl. Wash, peel, and cut the apples into small pieces. Add cinnamon to taste, mix well, and drizzle with lemon juice to prevent browning.

2Place the brown and vanilla sugar in a heavy-bottomed saucepan. Spread it evenly and heat slowly over medium heat until the sugar melts and turns a golden caramel color.

3Do not stir while the sugar is melting – simply swirl the pan gently so the caramel heats evenly.

4Once the caramel reaches the desired color, add a pinch of salt and the prepared apples with lemon juice. Stir carefully, cover, and simmer for a few minutes until the apples begin to soften.

5Since the apples are cold, the caramel will harden briefly – don’t worry, it will melt again during cooking and coat the apples beautifully.

6Simmer until the caramel fully melts and blends with the apples. If you prefer softer apples, cook a little longer. Finally, stir in the butter to create a glossy, silky sauce. Let it cool slightly before serving.

Tips for Perfect Caramelized Apples

• Use firm apple varieties such as Jonagold, Gala, or Granny Smith – they hold their shape during cooking.
• Slice the apples thinly or cut them into small cubes, depending on how you plan to use them.
• Caramelized apples are excellent as a topping for pancakes, yogurt, or cheesecake.
• For a richer flavor, add a pinch of nutmeg or a splash of rum.
• Store in the refrigerator for up to 3 days and reheat briefly in the microwave or a pan before serving.

Frequently Asked Questions (FAQ)

Why does the caramel harden when I add the apples?

When cold apples come into contact with hot caramel, it briefly hardens – this is completely normal. As you continue to cook, the caramel will melt again and coat the apples evenly.

Can I use white sugar instead of brown sugar?

Yes, but the flavor will be milder. Brown sugar gives a deeper caramel taste and richer color.

How should I serve caramelized apples?

They’re best served with a scoop of vanilla ice cream, a bit of whipped cream, or as a topping for pancakes, waffles, or oatmeal. They also pair beautifully with dairy or cottage cheese desserts – try the recipe Cottage Cheese Dessert with Caramelized Apples.

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