Ingredients
1 1/2 cup sugar
3 tbsp butter
1 tsp vanilla extract
3 fuji apples, peeled, cored and cut int
1 vanilla ice cream
Directions
Pour sugar into large skillet. Heat over medium-low heat until sugar
begins to melt. Continue to heat and simmer until syrup turns pale
amber color. Swirl in butter and vanilla extract. Add to caramel
syrup, stirring to coat. Stir syrup to dissolve any clumps of sugar.
Cover skillet and cook over low heat until apples exude juices, about
5 minutes. Uncover and continue cooking until syrup is thick, basting
apples occasionally. Let apples cool slightly. To serve, spoon
caramel apples into dessert dish and top with scoop of vanilla ice
cream.
Source: Los Angeles Times, November 30, 1995
Servings: 6 servings
Caramelized Apples With Vanilla Ice Cream Recipe brought to you by Recipe Ideas
Categories: Candy; Dessert; Fruit; Ice Cream
The History of Recipes
Written cooking instructions as an idea can be traced way back into antiquity, in fact as far back into recorded history as ancient Egypt, and possibly even further. In practice though, mostly, these old recipes were just very simple pictorial, hieroglyphic or cunieform recipes for preparing food.
In an interesting twist, the most ancient recipe discovered so far, according to food historians are a few ancient tablets in ancient Sumerian which describe the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making people feel exhilarated. As we move into The time of the roman empire around 25BC a roman called Apicius compiled a few scripts showing how to cook the recipes prepared by his fellow Romans. In his scrolls, Apicius describes how the meals of wealthy Romans were separated into starters, main course and dessert, something that is very familiar to us today. Additionally, he tells us how the cooks of Roman times used a wide range of aromatic flavours, including a few that will be familiar to modern cooks like bay, fennel and parsley. Moving our culinary historical trip onwards, there were a couple of books which appeared in the 1300s : a book published under the title `Forme of Cury`, and another entitled `Curye on Inglish`. The titles are a little misleading though, they are not about the indian food that appears on menues today, but instead accounts of the types of food cooked for the rich and powerful of those days. In the 15th century, people returning from the crusades brought us many new foods and herbs from middle-east cuisine, including spices such as basil and rosemary. The introduction of these new tastes led to an increase in recipe publications, some of which are kept safe in private cookery archives. Over the next few hundred years, the rich and powerful families of Wesstern Europe strove to serve the most exotic meals, and because of this chefs and their collection of recipes could command a high salary. Notwithstanding that, it was during the nineteenth century that haute cuisine and recipe publications reached a high level of popularity. Mrs Beeton in the UK, and Fannie Farmer in the US, dedicated their lives to assembling, trying out, and publishing recipes to allow everyone to enjoy them. When we get to the 1900s, cookery books were starting to become popular mostly as a result of higher levels of literacy, more spare time and having more money to spend. The arrival of TV brings us celebrity TV chefs and the recipe books that accompanied them. Which brings us neatly to the present day and the invention of computers and the internet, allowing everybody to search through thousands of recipes just like those on sites such as the one you are reading now. |
We hope you enjoy this Caramelized Apples With Vanilla Ice Cream recipe.
