When apples are in season, Food & Wine's Justin Chapple chops them up and mixes them into a buttery brown sugar caramel.
Slideshow: Apple Desserts
6 tablespoons unsalted butter
2 Honeycrisp or Pink Lady apples, peeled, halved, cored and cut into 1/2-inch
1/3 cup heavy cream
1/2 cup light brown sugar
1/2 teaspoon salt
Vanilla ice cream, whipped cream and julienned fresh apples, for serving
How to Make It
In a large nonstick skillet, melt the butter. Add the apples and cook over moderate heat, stirring occasionally, until lightly browned and tender, about 5 minutes. Add the heavy cream, sugar and salt and simmer until thickened, about 3 minutes. Let cool slightly before serving with vanilla ice cream, whipped cream and julienned apples.
The sauce can be refrigerated for up to 2 days. Rewarm gently in the microwave at 15-second intervals.
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