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
It is quite possible to trace the history of written cooking instructions far back into distant history, in truth as far into history as the ancient Egyptians, and possibly even further. In practice though, these, ancient cook books were just simple pictorial, hieroglyphic or cunieform recipes for preparing meals.
The truth of the matter is, the most ancient recipe discovered so far, according to experts is a collection of clay tablets in the Sumerian language which describe the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who tried it feel wonderful. Moving on, we find two interesting recipe books which date from the 1300s : a recipe book entitled `Forme of Cury`, and another called `Curye on Inglish`. Despite their titles, these books are not about the indian food that is familiar to us all today, but rather descriptions of the types of food prepared by the chefs of the rich people of that period. Later, in the 15th century, people returning from the crusades brought back many new spices and herbs from middle-east cuisine, including spices such as basil and rosemary. The introduction of these new culinary ideas created an increase in recipe publications, most of which still exist in academic collections. During the following few centuries, the powerful and rich tried to serve up the most exotic banquets, and because of this chefs and their collection of recipes became highly prized. However, it wasn`t until the nineteenth century that haute cuisine and recipe books became really popular. Mrs Isabella Beeton in the UK, and the equally famous Fannie Farmer in the USA, devoted their lives to collecting, testing, and publishing recipes common in their social group. By the advent of the 1900s, cookbooks are increasing in popularity mostly due to higher levels of literacy, more spare time and disposable income. Like it or not, the introduction of TV gave us celebrity chefs and the accompanying recipe books. Which pretty much brings us to the present day and the invention of computers and the internet, allowing us all to access thousands of recipes like the ones you can find on this site. |
We hope you enjoy this Caramelized Apples With Vanilla Ice Cream recipe.
