Caramelized apples


Yesterday I prepared a dessert for the end of a meal with barbecue (this story will come out soon). I didn’t want to complicate things, I didn’t want any dough, cake layers or creams. I think I ended the lunch with pride with the dessert that I will show you below:
I used Golden apples. Other type of apple will do, but these seem to bake easily. I also used lemon juice, lime zest and orange zest.

First, I cut the (washed) apples in six pieces and I splashed some lemon juice over them, for various reasons. 1) they don’t oxidize and they maintain their color, 2) for the sour taste, 3) because sugar adheres better to the wet apple.

I placed the apples in a tray and I sprinkled sugar over them. Not a lot, about one and a half tablespoon at three apples (18 pieces).

The tray goes into the pre-heated oven at 190-200 degrees Celsius. Keep it in there for five minutes, then take it out, turn the apples on all sides to make sure the caramelized sugar covers them entirely and put the tray back in the oven for another 2 minutes.

In one cup of cream (it can be sour cream), I added 2 teaspoons of honey. I stirred well.

I added lime and orange zest. I stirred again.

I put apple slices on a plate. On them, cream sauce and a teaspoon of fruit jam. I used the jam I received from Mrs. Daguerre, when we left gite La Mothe. You can use any jam you want or you can skip that step, it’s up to you.

Sweet, pretty healthy, light. Not to mention it’s cheap and easy to make, it doesn’t require special skills.

Stay healthy.

Special thanks to
Oana Bodnariuc, Authorized Translator

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