|Nutritional Guidelines (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 6g||8%|
|Saturated Fat 4g||18%|
|Total Carbohydrate 33g||12%|
|Dietary Fiber 5g||17%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Whether you need a quick dessert or want a flavorful topping for crepes or homemade ice cream, caramelized apples are the perfect recipe. The apples are meant to be just ever so slightly sweet, not overpowering and sugary, so they’re versatile in nature. Spicy-tart and thoroughly warming, they make a fabulous addition to a variety of dishes, from French toast to pork chops.
The apples are sauteed in butter, sugar, and cinnamon until tender and caramelized, and then apple cider is added to make a thick sauce. This mixture is the ideal filling for a "cheater" version of a tarte tatin or even an apple pie.
- 3 tablespoons butter (unsalted)
- 5 crisp apples (Jonagold, Crispin, Honeycrisp; peeled and cut into 1/2-inch cubes)
- 1 tablespoon plus 2 tablespoons granulated sugar (divided)
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon lemon zest
- 1/3 cup apple cider (homemade or store-bought)
- Optional: 1/2 teaspoon cornstarch (as needed)
- Optional: 1 teaspoon water
Gather the ingredients.
Melt the butter in a large skillet over medium heat.
Add the apples to the pan and sprinkle with 1 tablespoon sugar.
Sauté the apples, frequently stirring, for 6 to 8 minutes until they just begin to turn tender. Be careful not to overcook, or the apples will begin to fall apart and become mushy.
Sprinkle the apples with the remaining sugar, the cinnamon, and lemon zest. Toss the mixture gently and cook over medium heat for an additional 2 minutes until the sugar begins to caramelize and the apples are crisp-tender.
Transfer the apples with a slotted spoon from the skillet to a serving bowl.
Turn the heat up to high and add the apple cider to the skillet, scraping up any browned bits.
Reduce the heat slightly and allow the cider and the pan juices to simmer for 1 to 3 minutes until the sauce has reduced and thickened.
If you want a thicker sauce, dissolve the cornstarch in a teaspoon of water and stir the slurry into the sauce. Cook the sauce for a few minutes, allowing it to thicken. Taste before serving to make sure the cornstarch is cooked through; if not it will have a raw, grainy, unpleasant taste.
Pour the finished sauce over the warm apples and serve immediately.
How to Use
These tender caramelized apples are delicious on their own, but also make a spectacular topping for a wide range of dishes. Serve at breakfast or brunch on top of oatmeal, waffles, pancakes, or yogurt, or at dinner spooned over roasted turkey, chicken, or pot roast. They are, of course, perfect to dress up dessert time when placed on top of pound cake and puff pastry, or used as a filling for pies and tarts.
Make Your Own Apple Cider
You can easily buy a bottle of apple cider at the market, but if you want to go all out, make your own for that special touch. You do need to plan ahead as it can take a little time, usually about an hour. Just boil some apples in water and sugar, cinnamon, and allspice to taste. Strain the apple mixture after cooking and discard the solids. Make more than the 1/3 cup called for in this recipe so you can sip and enjoy it as a beverage.