I have played around with adding caramelized apples to baking recipes to deepen the flavour dimension. There are plenty of different ways to make caramelized apples but it depends entirely on the end use. Sometimes cream or other dairy products are added while the apples are still warm, which is delicious as an accompaniment for dessert, however I wanted something more simple.
I have made these caramelized apples in single quantities, double quantities, and larger. I find the apples caramelized best when the pan is not too full. I have also caramelized different types of apples, simply because I use what ever I have at the time. So far Braeburn, Granny Smith, Mahana Red & Cripps Pinks apples all submitted to the caramelization process with success.
I don’t bother peeling the apples as there are so many nutrients and good stuff in the skin. Just make sure to wash them well. However do as you want. Maybe peel Red Delicious as their skins are pretty tough.
Simple Caramelized Apples
1 Apple, cored & cubed
1 Tbsp butter
1 Tbsp brown sugar
Heat a heavy based pan (my cast iron pan worked well) over medium heat.
Add butter and once, melted, stir in sugar.
As sugar begins to melt, add the apples.
Stir now and then and continue cooking until the moisture in the apples is released and begins to evaporate.
Cook until the sugar bubbles away and caramelizes.
Remove from the heat and allow to cool.
Store in an airtight container in the fridge until required.
Allow apples to return to room temperature before using them in baking recipes.
– one apple (depending on the size) gives between 1 1/4 and 1 1/2 cups of caramelized apple.
– double or triple the recipe as required, but don’t overfill the pan as the apples will stew and not caramelize. Stewed apples are still tasty, just not quite the result intended.