Saute Of Apples In Caramel Cream

1. 1

   Peel the apples, cut them in half, remove the cores using an apple corer and cut into quarter-inch slices.

2. 2

   Reserve.

3. 3

   In a 12-inch iron skillet, melt the butter.

4. 4

   Add the apples and saute over high heat until lightly browned.

5. 5

   Add a tablespoon of sugar and continue sauteing the apples until soft and caramelized, about four to five minutes.

6. 6

   While the apples are sauteing, heat the cream in a small saucepan and keep warm.

7. 7

   In a heavy two-and-a-half-quart saucepan, combine the remaining sugar and water.

8. 8

   Bring to a boil over high heat and stir once to dissolve the sugar.

9. 9

   Continue to boil until the mixture turns a deep hazelnut brown.

10. 10

    Immediately remove from the heat and add the warm cream, averting your face; the mixture will bubble violently but will settle back quickly.

11. 11

    Return to low heat and whisk until the cream and caramel are well blended and the sauce is smooth.

12. 12

    Add the sauce to the skillet of sauteed apples and fold gently.

13. 13

    Transfer the apples to individual serving plates and serve with a side dish of vanilla ice cream.

* Per serving · 4 servings · Values may vary.

No additional tips available.