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Caramel-Sauced Apples
Baked Granny Smith apples are sliced, reassembled, and roasted in a buttery apple juice glaze until perfectly tender. A rich homemade caramel sauce made with evaporated milk and vanilla is poured over the warm fruit right before serving. This comforting dessert is ideal for crisp autumn evenings or holiday dinners. The tartness of the apples balances beautifully with the sweet, velvety caramel. You can even garnish the plates with sugared rosemary sprigs for an elegant presentation.
Ingredients
- 4 Granny Smith apples, peeled and cored
- ⅔ cup apple juice
- 2 Tbsp. butter, melted
- 1 cup sugar ⅓ cup water 1 Tbsp. butter ½ cup evaporated milk ½ tsp. vanilla extract
Instructions
- 1Heat the oven to 375°F.
- 2Slice each peeled and cored apple horizontally into five pieces. Stack the slices back together to reform the apples and set them in an 11 by 7 inch baking dish. Mix the apple juice with two tablespoons of melted butter and pour the liquid over the fruit.
- 3Roast the apples at 375°F for 45 minutes, or until they are soft. Baste the fruit with the pan juices every 15 minutes during baking.
- 4Transfer one baked apple stack to each of four serving plates. Spoon a quarter cup of the caramel sauce over the center of each apple so it runs down the sides. Garnish with the sugared rosemary and serve right away.
- 5Mix the sugar and water in a large skillet. Heat the mixture over medium for 15 minutes until it turns a golden color, making sure not to stir it. Use a wet pastry brush to wash down any sugar crystals on the sides of the pan if needed.
- 6Take the skillet off the heat and let it rest for 1 minute. Carefully stir in one tablespoon of butter until it melts completely. Slowly pour in the evaporated milk while stirring continuously.
- 7Return the skillet to medium heat. The caramel will initially harden and stick to your spoon. Continue cooking and stirring for 2 minutes until the hardened bits melt and the sauce becomes smooth and slightly thick.
- 8Remove the pan from the heat and stir in the vanilla extract to finish the sauce.
- 9Prepare the optional garnish by lightly coating four fresh rosemary sprigs with syrup and dusting them generously with sugar. Allow the sprigs to dry for about 1 hour.