Caramalised Apple Sauce Recipes

CARAMEL APPLESAUCE

Steps:

• In a large bowl, toss all the apples with lemon juice, and set aside.
• Melt butter in a large skillet set over medium-high heat. Sprinkle sugar over melted butter; cook until sugar begins to brown. Add apples; cook until they turn golden brown, about 8 minutes. Stir in cinnamon and salt; remove skillet from heat.
• Place apple mixture in the bowl of a food processor; process until smooth. Store in an airtight container, refrigerated, up to 3 days. Serve warm or at room temperature.

CARAMELIZED APPLESAUCE

Steps:

• Peel and core the apples and cut into them into half-inch chunks. Combine with the remaining ingredients, including pod of vanilla bean, and cook over high heat until the apples are tender and caramelized, 5 to 10 minutes. Cool; remove vanilla bean pod and use as directed.

BAKED APPLES WITH CARAMEL SAUCE

Steps:

• Preheat the oven to 350 degrees F.
• Core the apples. Using a paring knife, score a ring around the midriff of each apple, just cutting through the skin to prevent the apples from bursting during baking. Stuff the apples with the figs and almonds. Set on a baking sheet, and bake until puffed up and soft all the way through, about 30 minutes.
• Meanwhile, put the sugar in a saucepan with a spoonful of water, and boil to a golden caramel, about 5 minutes, depending on how much water you've added. Do not stir the sugar with a spoon, gently swirl the saucepan over the heat until the desired color. You want a nice rich caramel color, but don't let it get too dark.
• Serve the baked apples warm from the oven with the sauce poured over and with a generous slump of cinnamon whipped cream or creme fraiche on the side.

CARAMEL SAUCE (FOR DIPPING APPLES)

Steps:

• Combine sugar, sweetened condensed milk, and corn syrup and cook until sugar is thoroughly dissolved and cooked. Add water and cook until bubbly. Add butter and vanilla and cook 5 more minutes. Be careful not to burn the sugar.

CINNAMON APPLE BEIGNETS WITH CARAMEL SAUCE

Steps:

• In a medium saucepan, bring milk, 1/2 cup cider, butter, 1 tablespoon Stevia In The Raw, and 1/2 teaspoon salt to a boil.
• Immediately add flour and cinnamon and stir vigorously with a wooden spoon on the heat until mixture comes together. Continue stirring until dough is smooth and pulls away from sides of pan.
• Transfer dough to bowl or stand mixer and cool 10 minutes, stirring occasionally. Add eggs one at a time, stirring to completely incorporate each egg before adding the next. Dough should be smooth and shiny. Stir in apples. Set aside.
• In a small saucepan, combine Sugar In The Raw®, 1/4 cup Stevia In The Raw, and 1/4 cup water. Cook, stirring, over medium-high heat until sugar dissolves. Increase heat to high and cook syrup until deep amber colored, swirling pan as needed to prevent burning.
• Remove from heat and slowly add 1/3 cup cider. Stir until smooth. If caramel seems runny, simmer to reduce until thickened and syrupy. Stir in vanilla and 1/2 teaspoon salt. Set aside.
• In a large heavy pot or deep skillet, heat oil to 365 degrees F.
• Drop tablespoons of dough into oil in batches of 8 and cook until golden all over.
• Remove with a slotted spoon and drain on paper towels.
• Repeat with remaining dough.
• To serve, drizzle beignets with caramel sauce and sprinkle with cinnamon.

CARAMEL APPLESAUCE

Steps:

• Peel, core and slice the apples into eights. Aim to keep the slices all about the same size so they cook at the same rate.
• In a large bowl, toss all the apple slices with the lemon juice and set aside.
• Melt butter in a large skilled over medium-high heat. Sprinkle sugar over melted butter and cook until sugar begins to brown.
• Add apples. Cover with lid, if desired, and cook until they turn golden brown and are soft, about 8 minutes. Stir in cinnamon and salt; remove skillet from heat.
• Place apple mixture in the bowl of a food processor; process to desired smoothness. Store in an airtight container in the refrigerator up to 3 days.
• Serve warm or at room temperature.

CARAMALISED APPLE SAUCE

Steps:

• Start by placing the waste from the apples into a muslin bag/Sheet and tie with the string. Leave to one side. (This is for the pectin, This is not vital for a sauce but I do recommend) Put the jam jars in the deep pan filled with boiling water (and Lids) keep at a boil until needed.
• place the apple slices in a large bowl, pour over the water and lemon juice, mix together well.
• On a medium to high heat, dry caramelize the sugar. Do this slowly and carefully. place a small sprinkle in the heavy based pan and wait for it to liquidise then pour in another small amount and continue until all has been added. Stir slowly together with a whisk until it has all melted and creates a nice dark rum colour. At this point, whisk ready in your mixing hand and the wine in your other, pour small amounts of the wine whilst stirring at the same time. At this stage be careful as it will splutter and spit, keeps stirring and stand quite far back, wear full sleeves also. When all the wine has been mixed into the caramel mixture, add the apples and juice.
• Place in the muslin bag and thoroughly mix. (The muslin bag will be quite large in this pan, but stir around it! (I'm used to making larger batches, but this is my reduced recipe) Bring to the boil and boil stirring constantly for a few minutes, then reduce the heat to a constant simmer. (Smaller bubbles than the boil) the apples will quickly soften and the mixture will become thicker fairly quickly. Between 8 - 10 minutes. Just keep an eye on it and use your better judgement when you think it is ready. Remember to keep stirring. It is ready when there is little juice and the apples have soften and easily mashed. I like small chunks of apple so i give it a slight mash with a fork, but if you prefer larger chunks then leave as it is. Take off the heat and with wide tongs squeeze all the juice from the muslin bag and mix into the sauce.
• With a jar remover tool or strong tongs remove the jars from the boiling water and place a jam funnel over the top and spoon the mixture in. carefully place the lid on top and screw shut. (use a tea-towel or cloth) then pop back into the pan of boiling water, make sure the water is over the top of the jars and boil for a further ten minutes. Remove and place on cloths to cool over night.
• Enjoy with some pork Chops or on a cracker with mature cheese.

CARAMELIZED BAKED APPLES

Steps:

• Preheat the oven to 375 degrees.
• Wash and core to a half-inch of the bottoms of each apple. With a vegetable peeler, peel the tops and bottoms of each apple, leaving a band of skin approximately two inches wide. Place the apples one to two inches apart in a large baking dish. Sprinkle a little of the zest into the well of each apple. Add the cider to the dish and bake for 25 to 30 minutes or until tender but not mushy. Place the apples on a lightly oiled baking pan and allow to cool thoroughly.
• When the apples have cooled, place one cup of sugar and a half cup cold water in a medium-size heavy saucepan over medium-high heat. Stir with a wooden spoon until the sugar has dissolved. When the sugar begins to turn golden, rotate the pan to even the color. When the caramel is light amber, using a wooden spoon, carefully coat each apple with the hot caramel. (Caramel burns quickly and must be watched carefully. It will continue to cook and become a darker amber as you are working with it.) Repeat the method with the remaining sugar, using a clean, cool, medium-size heavy saucepan.
• Meanwhile, whip the cream into soft peaks and fold in the ginger and refrigerate until ready to serve the apples.
• When ready to serve, pry the apples from the baking pans with a metal spatula and arrange them on a serving platter or serve on individual dessert plates, accompanied with the ginger cream.

SPICY CARAMEL APPLE SAUCE

Steps:

• 1. Combine the cream, apple juice, star anise, ginger, cloves, cinnamon sticks, and nutmeg in a small saucepan and bring to a simmer. Remove from the heat and let steep for at least 20 minutes. Strain the mixture into a clean small saucepan and place back over low heat while you make the caramel.
• 2. Combine the sugar, 1/2 cup water, and the vinegar in a medium saucepan over high heat and cook without stirring until a deep amber color, 8 to 10 minutes. Slowly and carefully whisk in the warm cream mixture a little at a time, and continue whisking until smooth. Add the apple schnapps and cook for 30 seconds longer. Transfer to a bowl and keep warm. The sauce can be made 2 days in advance and refrigerated. Reheat over low heat before serving.

APPLE CHEESECAKE WITH CARAMEL SAUCE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Reserve 3/4 cup of apple pie filling and set aside.
• Spoon remaining pie filling into crust. In a large bowl, combine cream cheese, sugar and vanilla. Beat until smooth then add eggs and mix well. Pour over apple filling in crust.
• Bake at 350 degrees F (175 degrees C) for 35 minutes, or until center is set. Remove from oven and cool to room temperature.
• Mix reserved apple filling and caramel topping in a small saucepan. Heat for about 1 minute. Arrange apple slices around outside edge of cheesecake. Spread caramel sauce evenly over. Decorate with pecan halves around edge. Sprinkle with chopped pecans. Chill until ready to serve.