Caramalised Apple Sauce Recipes

Steps:

• Add 2 tablespoons of the butter to a skillet and melt over medium-high heat. Add the apples and saute for 5 minutes. Remove to a plate and set aside.
• In the same skillet over medium heat, add the brown sugar and the remaining stick of butter. Stir it around until the butter melts and the sugar dissolves, then pour in the cream. Stir it around and let it bubble up and thicken for about a minute. Turn the heat to low and add the apples back to the skillet. Sprinkle in the cinnamon, stir the mixture and let it thicken for another 1 to 2 minutes.
• Spoon big scoops of vanilla ice cream into sundae glasses and drizzle over the caramel apple 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.

Steps:

• Tip the apples, demerara sugar and brandy into a pan, bring to the boil and simmer for 12-15 mins until caramelised and sticky, then leave to cool. Scoop about a third of the wedges out of the sauce and set aside, then use a blender or food processor to purée the rest of the apples and sauce, then set aside.
• Separate the eggs and tip the yolks into a large metal bowl. Set aside the whites for later. Dissolve 100g of the caster sugar in a medium saucepan with 120ml boiling water. When clear, bring to the boil and put a sugar thermometer in the pan. Meanwhile, whisk the yolks in a bowl with an electric mixer until creamy. When the sugar syrup reaches 120C, remove from the heat at once. With the mixer running, drizzle the syrup onto the yolks and beat, on full speed for 3-5 mins until you have a firm yellow foam. Leave to cool, whisking occasionally.
• Whisk the egg whites in a clean bowl with a clean whisk until they form stiff peaks, then whisk in half of the remaining caster sugar and continue to whisk for 30 seconds, then add the rest of the sugar and continue whisking until stiff peaks have formed again. In a third bowl, whisk the cream until soft peaks form. Gently fold the apple purée through the egg yolk mixture, then fold that through the egg whites and lastly fold that mixture through the whipped cream. Keep on folding until everything is fully combined. Pour into a 900g loaf tin lined with cling film and freeze overnight. Can be made two weeks in advance and kept frozen.
• To make the sauce, tip the sugar and butter into a saucepan and heat until it starts to melt. Once the sugar begins to bubble, add the cream, water, apple juice and cinnamon, cook out for a minute, then cool to room temperature. When ready to serve, turn out the parfait, top with the reserved apple wedges and the digestive crumbs, then drizzle over the toffee sauce.

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.

Steps:

• Melt the caster sugar in a non-stick frying pan until golden brown, then carefully add the apples, cut-side down. Cook for 5 mins to get some colour, then slowly add the cider. Bring to the boil and simmer, turning the apples occasionally, for about 10 mins until golden brown and cooked through. You may need to add a splash of water if the cider has evaporated before the apples are fully cooked.

Steps:

• Bring brown sugar, butter, and milk to a gentle boil and cook until thickened, 1 to 2 minutes. Remove from heat; add vanilla extract.