1 Peel and core the apples, then place them in a baking dish.
2 Bake at 355°F (180°C) for 30 minutes, or place them in a perforated sealed bag and microwave at 600 W for 10 minutes.
3 In a saucepan, gently heat the heavy cream.
4 In a second saucepan, pour the sugar with one tablespoon of water, do not stir. Let it turn golden, then remove from heat and add the heavy cream, salted butter, and a pinch of fleur de sel.
5 Return to the heat, stirring constantly until all the caramel lumps are dissolved.
6 Pour this caramel into the center of each apple and coat the apples.
7 Serve hot.
Never stir caramelising sugar. You'll break the crystallisation and end up with grainy white sugar instead of golden caramel. Watch it brown without touching, then remove from heat before adding cream. Things move fast: the caramel seizes up dry, then cold cream softens it. You have 20 seconds before it sets. Keep stirring on the heat to dissolve it fully, or hard bits will stick to the bottom.
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