Cider Caramel Apples.
A few notes:
- Pleaseplease don't be scared off by the word caramel...it's not what you thing think, honest.
- The cider you need here is the traditional flat, scrumpy stuff. If you don't have any, you could substitute apple juice, in which case I would cut back on the sugar a bit, or you could use another appropriate alcohol; calvados would be dreamy.
- Serve on ice cream, on crêpes, with blue cheese on toast...the possibilities are extensive ...see above for more ideas.
You will need
drizzle of flavourless oil
1 crisp, sharp apple, Granny Smiths work well, cut into slim wedges
1 tbsp cider
1 dessert spoon soft brown sugar
- Heat the oil and butter in a large frying pan.
- Add the apple and fry for a few minutes until the underside is burnished and bronzed.
- Flip the wedges over and cook for a few more minutes so the other side colours as well.
- Add the cider and sugar, swirl around the pan and then leave for just a few moments for the cider to bubble away and the sugar to dissolve to a deep bronze sticky sauce.
- Remove from the heat and serve as you wish.