Thursday, February 25, 2010

Caramel Apple Topping

This is a favorite of mine to use for a variety of things. The base for this dish is exactly how I make my apple pies. I of course used sliced apples instead of dicing them and I just pour the "sauce" over the apples once they're in the pie shell. I also use the sauce base for my sweet potatoes at Thanksgiving. Just add some nutmeg, allspice, cloves, and ginger to the sauce base and pour over diced sweet potatoes and cover with a brown sugar pecan crumble. You can also bake the sweet potatoes and then add an egg and this sauce and mash. Then cover with the same topping and you have a soufle instead. You can also drizzle it over a baked sweet potato for a yummy dinner side instead. It's just versitle and can be used in so many ways.

2.5 cups butter
1 1/3 cups brown sugar
1/2 tbsp cinnamon
1 tsp vanilla
2 tbsp white sugar

Start by melting your butter in a sauce pan over medium heat. Once it's melted but before it boils add the cinnamon and vanilla. Then slowly whisk in your brown sugar a 1/3 of a cup at a time. Then whisk in your white sugar. Bring to a soft boil over medium heat. You now have your base which can be used as described above.

Now to make it a cinnamon apple topping. You'll need 3 apples diced to bite size pieces. I used Fuji apples but you can use any your heart desires. Once your base reaches a boil add your apples and stir well. It may look like a lot of apples but they cook down so it'll be ok.

Now turn the heat down to a lower setting and allow to return to a soft boil. Once the mixture begins to boil turn the heat all the way down to the lowest setting. Allow it to simmer until the apples cook through and are soft and reduced in size. Then remove it from the heat. Allow the mixture to cool before placing it in a tupperware container. Refrigerate over night to allow the mixture to cool completely and thicken.

Once it's thickened you can use this to top french toast or pancakes. It's also good used on top of ice cream or cheesecake.

No comments:

Post a Comment