Caramelized Applesauce Recipes

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:

• 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.

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.

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:

• Soak raisins in cognac (brandy or apple juice) in a small bowl.
• Peel and coarsely chop apples (yeild a generous 6 cups).
• Bring all ingredients (except 1 Tbs butter, raisins and pecans) to a boil in a large saucepan.
• Reduce heat to medium-low and simmer 3 minutes stirring occasionally.
• Cover and cook over medium-low heat 20-25 minutes or until apples are very soft, stirring occasionally.
• Increase heat to medium.
• Add remaining 1 Tbs butter.
• Cook uncovered 5-8 minutes or until apples are light brown and caramelized, stirring frequently.
• Stir in raisins and pecans, cook 1 minute.
• Serve warm or cool completely; cover and store in refrigerator.

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.