french caramelized apples

French Caramelized Apples

Shared by Cara

6 tablespoons unsalted butter
1 1/4 cups granulated sugar
4 to 5 pounds Granny Smith apples, peeled, cored, and sliced
1/2 teaspoon ground cinnamon, optional

Heat oven to 400 degrees F.

Combine 4 tablespoons of the butter with the cup of sugar and a tablespoon of water in a 10- or 12-inch nonstick ovenproof skillet, and turn the heat to medium. Cook, shaking the pan occasionally (don?t stir), until the sugar melts into the butter and the mixture bubbles. Turn off the heat and add the apples in layers; about halfway through, dot with some of the remaining butter and sugar. Use the remaining butter and sugar on top of the last layer, along with the cinnamon if you like. Put in the oven.

Bake, undisturbed, until the apples give up their liquid and it evaporates and the sides of the mass are dark brown and sticky looking. This will take around 45 minutes, but it could be considerably longer or shorter depending on the water content of your apples. Remove and let cool.

Serve straight from the pan, or for a more attractive presentation, invert onto a plate.

Serves approximately 6 to 8.

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heaven scent baked apples

Heaven Scent Baked Apples

Source: Dallas Morning News - December 4, 2001

These nutmeg-spiced baked apples are the perfect ending to any meal.

Yield: 6 servings

6 medium baking apples (about 2 pounds),
    such as Rome Beauty or York Imperial
1/3 cup mixed dried fruit bits or raisins
1 (14 ounce) can sweetened condensed milk
1 tablespoon water
1/4 teaspoon ground nutmeg

Preheat oven to 350 degrees F.

Core apples; peel a strip from the top of each. If necessary cut thin slice from bottom of each apple so apple will stand upright. Place apples upright in greased 11 x 7-inch baking dish. Fill centers with fruit bits or raisins.

In medium-size bowl, combine sweetened condensed milk, water and nutmeg; pour over and around apples.

Set dish in a 13 x 9-inch pan. Set on oven rack. Carefully pour boiling water into pan to 1-inch depth. Bake 40 to 45 minutes or until apples are tender, occasionally spooning sweetened condensed milk mixture in bottom of dish over apples.

Serve warm.

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apple pie applesauce

Apple Pie Applesauce

8 medium size apples
1 cup water
2/3 cup brown sugar
1/2 teaspoon cinnamon

Peel, core and cut up apples into medium saucepan. Add water and simmer until apples are tender. Mash the apples with a potato masher.

Add brown sugar, cinnamon and continue simmering 5-10 minutes.

We know what the animals do, what are the needs of the beaver, the bear, the salmon, and other creatures, because long ago men married them and acquired this knowledge from their animal wives. Today the priests say we lie, but we know better. — Native American

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baked caramel apples

Baked Caramel Apples

8 cooking apples
10 tablespoons (1 stick plus 2 tablespoons) unsalted butter
2/3 cup light muscovado sugar or light brown sugar
1 cup Calvados or applejack
Juice of 1 lemon
1/2 cup light cream

Preheat oven to 350 degrees F.

Core the apples and, with a sharp knife, cut a line round each as if tracing the equator. Put them into a roasting pan. Press in the butter and sugar, alternately, in the holes and press any excess on top. Pour the Calvados and lemon juice into the pan. Put them into the oven and bake for about 50 minutes or until soft.

Remove the apples to a plate or dish and pour the cooking juices and liquid into a saucepan. When you are ready for dessert, put the saucepan on high heat. Let bubble till the liquid is reduced and thickened; it should be like a gooey sticky syrup. Stir in the cream and let bubble again for a few minutes and pour this fudgy sauce over the apples. Serve immediately.

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baked apple with cinnamon bourbon caramel sauce

Baked Apple with Cinnamon Bourbon Caramel Sauce

1 tablespoon brown sugar
1 tablespoon butter
Pinch of cinnamon or allspice
1 firm apple, cored
1 unbaked pastry shell

Mix the brown sugar, butter and cinnamon to form a paste. Stuff the paste into the cored apple, then wrap the apple with the pastry. Use remaining pastry to add a decorative touch. Bake for 20 minutes at 375 degrees F.

Cinnamon Bourbon Caramel Sauce
1 cup granulated sugar
1/2 cup (1 stick) lightly salted butter
1/2 cup heavy cream
1/4 cup Bourbon
Dash of cinnamon

Place the sugar in a pan with 3 to 4 tablespoons of water. Allow this to boil until it turns a rich amber color (232 degrees F on a candy thermometer).

Remove from heat and whip in the butter and cream. Season with cinnamon. Stir in the Bourbon. Pour over baked apple and serve.

This will make way too much sauce for one apple, so you may want to consider making 4 to 6 or use the remainder of the sauce for dipping fresh apple slices.

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