Ingredients
1/3 cup butter
1 cup sugar, brown pref.
1 tsp vanilla
6 apples
Directions
Melt butter in fry pan and add sugar. Stir till sugar is dissolved or
softened and everything is well blended, then add vanilla. Core
unpeeled apples, cut them into quarters and add to hot sugar. Simmer
uncovered over medium heat, basting often with the syrup for 15-20
minutes.
Servings: 1 servings
Pommes Caramel (Caramel Apples) Recipe brought to you by Recipe Ideas
Categories: Candy; Dessert; Fruit
The History of Recipes
We can read the history of `recipes` way back into the far past, certainly as far back as ancient Egypt, and maybe even further. However, generally, these ancient records were just simple hieroglyphic recipes for preparing food.
Later on, in The time of the roman empire around 25BC a roman called Apicius wrote a number of scripts which described recipes prepared by the Romans. In his publication, Apicius recounts how the meals were divided into hors d`oeuvre, main course and afters, a style of dining still practiced today. Aspicius tells us how the ancient cooks used many different aromatic flavours, including a few that will be familiar to modern cooks such as basil, fennel and parsley. During the following few hundred years, the powerful and rich houses tried to lay on the most extravagent banquests, and consequentially the best cooks and their recipes were at a premium. Even so, it wasn`t until the nineteenth century the formal cooking and recipe collections became popular. The Famous Mrs Beeton in the UK, and the equally famous Fannie Farmer in the USA, dedicated their lives to assembling, trying out, and publishing popular recipes of the day. By the time we get to the 1900s, cook books are increasing in popularity as a result of better eduction, people having increased free time and having more disposable income. |
We hope you enjoy this Pommes Caramel (Caramel Apples) recipe.
