Not “caramel apples”—whole apples coated with candy—but caramelized: Sliced apples baked in caramelized butter and sugar until lightly browned, served warm or at room temperature. If you think applesauce smells good when you make it, wait till you try this—for many, a new way to enjoy our continent’s favorite fruit. There are two ways I like to prepare this: One when I have time and one when I’m in a hurry. The preferred method—essentially a tarte tatin without the crust (if you like, top it with Sweet Tart Pastry, page 654, before baking)—is the main recipe, but it takes a while. This is good with pears (not too ripe) or Asian pears, too.
Recipe information
Yield
makes 6 to 8 servings
Ingredients
Preparation
Step 1
Preheat the oven to 400°F. Combine 4 tablespoons (1/2 stick) of the butter with 1 cup of the sugar and a tablespoon of water in a 10- or 12-inch nonstick ovenproof skillet and turn the heat to medium. Cook, shaking the pan occasionally (don’t stir), until the sugar melts into the butter and the mixture bubbles. Turn off the heat and add the apples in layers; about halfway through, dot with some of the remaining butter and sugar. Use the rest of the butter and sugar on top of the last layer, along with the cinnamon if you like. Put in the oven.
Step 2
Bake, undisturbed, until the apples give up their liquid and it evaporates and the sides of the mass are dark brown and sticky looking. This will take around 45 minutes, but it could be considerably longer or shorter depending on the water content of your apples. Remove and let cool. Serve straight from the pan or—for a more attractive presentation—invert onto a plate.
Apples Cooked in Butter
Step 3
Great with ice cream: Melt 4 tablespoons (1/2 stick) butter in the pan; add the apples and sugar, only 1/2 to 3/4 cup in this instance, depending on the sweetness of your apples; add the cinnamon at this point too. Cook on top of the stove, shaking and gently turning the apples, until they are tender and lightly browned. Serve hot or warm.
