Ingredients
1/2 cup sugar
3/4 cup heavy cream
2 tbsp frozen apple juice concentrate, und, iluted
1 tsp vanilla
4 tart apples, peeled, cored and slic, ed
1 tbsp unsalted butter
2 tbsp calvados (apple brandy, opt)
Directions
1. In 2-quart heavy saucepan melt sugar over low heat, watching
carefully so it doesn't burn.
2. In 2-cup glass measuring cup microwave heavy cream 30 seconds to 1
minute, or until it reaches about 140-160'F.
3. When sugar has liquified and turned an amber color, slowly stir in
warm cream with a wooden spoon. Stir vigorously to avoid lumps. Stir
liquified sugar as it begins to turn amber color.
4. Stir in apple juice concentrate and vanilla. Cook over moderate
heat until thoroughly blended. Strain out any lumps that might remain.
5. Meanwhile, in heavy non-stick skillet saute apples in butter 2
minutes, or until heated through but still crisp. If desired, warm
Calvados, pour over apples and ignite. When flames subside, spoon
apples into serving dishes and top with warm caramel sauce.
Servings: 4 servings
Apples With Caramel Sauce Recipe brought to you by Recipe Ideas
Categories: Apple; Candy; Dessert; Fruit; Sauce
The History of Recipes
We can trace the history of written recipes way back into antiquity, in fact as far into history as the ancient Egyptians, and maybe further still. Interesting though that maybe, generally, these early cookbooks were just simple hieroglyphic or cunieform recipes for food preparation.
In fact, the most ancient recipe discovered, according to academics is a collection of ancient tablets in the Sumerian language which recount the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making those who drank it feel `exhilarated, wonderful and blissful`. Progressing into Roman times around 25BC a man called Apicius compiled a collection of documents which described recipes enjoyed by the Romans. In his scrolls, he tells us how the meals of wealthy Romans were divided into appetizers, main course and afters, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Aspicius informs us how the chefs of Roman times made use of a wide range of aromatic flavours, including many that are still in use today for example basil, fennel and asafoetida. Later on, there are a couple of interesting cookery books published in the 1300s - a cookery book entitled `Forme of Cury`, and another called `Curye on Inglish`. Perhaps surprisingly, these two books are not about the spicy food that is served today, but rather accounts of the types of meals on the menus of the upper classes of the time. Later on in the 1400s, the Crusaders brought back many new foods and spices from the holy lands, including spices such as coriander, basil and rosemary. These new foods and spices created a torrent in manuscripts on cookery, the majority of which are now in private cookery archives. For the next few years, the powerful families of Europe tried to serve up the most extravagent banquests, and consequentially chefs and their recipes were much in demand. Nevertheless, it was during the nineteenth century that cooking and cookery books rose to prominence. The Famous Mrs Beeton in the UK, and Fannie Merritt Farmer in the US, dedicated the best years of their lives to assembling, trying out, and recording the recipes of their peers. By the advent of the twentieth century, cooking books were increasing in popularity as a result of better eduction, leisure time and having more disposable income. The introduction of the TV brought us celebrity chefs and the demand for the spin-off recipe books. And that brings us to the present day and the invention of the internet, allowing everybody to search through massive numbers of recipes just like those on our site. |
We hope you enjoy this Apples With Caramel Sauce recipe.
