Caramelised apples

Caramelised apples

By
From
The Natural Cook
Serves
6-8
Photographer
Laura Edwards

These are scrummy served with yogurt or crème fraîche for breakfast or pudding.

Ingredients

Quantity Ingredient
900g tart eating apples
150g rapadura sugar
or 150g raw cane sugar

Method

  1. Peel the apples. Cut the apples in half and remove the cores with a knife (freeze them). Take a heavy-based ovenproof frying pan 20–25 cm in diameter, place it over a medium heat and sprinkle the sugar evenly over the base. Now fill the pan with the apples, cut-sides down, tightly packed together. Allow to boil and bubble slowly for 20 minutes without moving the apples, then turn the apples so they are all rounded-side down. Cook for a further 15 minutes until the juices mostly evaporate, leaving a thin caramel sauce.

Storage

  • The caramelised apples will keep well in a sealed container in the fridge for three days. Return to room temperature to serve.
Tags:
The Natural Cook
Poco
Tom Hunt
sustainability
food cycle
vegetables
seasonal
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again