Baby, it's cold outside!
January 15th, 2006

Frrrrreezingly cold. But sunny and a perfect day for a short walk through Haidhausen and the nearby “Englischer Garten“. The latter, a perfect spot all year around for running, walking or simply people and (better yet) dog watching.

Walk through Haidhausen

Englischer Garten

Englischer Garten

The best part about our outside stroll was knowing what treat we’d be in for, as soon as we’d got back home. Alastair Hendy has lately been influencing our kitchen adventures quite a bit, in many positive ways – despite one time when we had a minor issue with a gnocchi recipe of his (the amounts had to be graciously adjusted). As simple as this dessert looks, it is to die for and definitely worth temporarily suspending any new years resolutions remotely connected to desserts & culinary debauchery… Baked apples always have been the embodiment of the classic winter dessert and in spite of many different variations we made over the years – caramelizing them before baking just set a new standard. I even overcame my “deep fear” of preparing caramel, also I’m still not quite sure how it’s done correctly: Are you supposed to stir the sugar when it begins to melt or stay clear from the stove? Different sources tell different things. The usual. And I wrecked more than one pan in the past due to bad, bad caramel…

Caramel Apples

Not sure how much it really matters in the end, but I would not choose the sweetest apples for the recipe, because the caramel adds more than a noticeable amount of sweetness (no kidding). Granny Smith apples are certainly on the other end of the spectrum, but Braeburn, Discovery or Cox Orange should work just fine.

Caramel Apples

Peel the apples and place them in a bowl of water with the lemon juice to keep them from turning brown.

Add 1 tbsp of water to the sugar and cook at medium heat until it turns into a thin, golden layer of caramel. Then fold in the butter.

Remove the apples from the bowl, pat them dry and place in a deep, ovenproof dish. Sprinkle with cinnamon and pour butter caramel over the apples. Cover with aluminum foil and bake for about 45 minutes at 180°C (360°F) or until apples are tender.

Serve in a bowl with whipped cream or vanilla ice cream – or both. And make yourself comfortable on the sofa of your choice :)

Caramel Apples

Caramel Apples

Recipe source: Genießen mit Gästen, Alastair Hendy, p.148

Prep time: 20min., baking: 40-50min.

.

Ingredients (serves 4):

4 medium sized apples, e.g. Braeburn

juice of 1 lemon

250g sugar

1 tbsp of water

70g butter

1 tsp cinnamon

whipped cream or vanilla ice cream

Comments
flo

Jan 15th,
2006

Anonymous

Jan 15th,
2006

Jan 15th,
2006

Jan 15th,
2006

Jan 15th,
2006

Jan 15th,
2006

Jan 15th,
2006

Jan 15th,
2006

Jan 15th,
2006

Jan 16th,
2006

Miri

Jan 16th,
2006

MM

Jan 16th,
2006

Chiara

Jan 17th,
2006

Jan 17th,
2006

Jan 17th,
2006

Jan 18th,
2006

Jan 18th,
2006

Jan 18th,
2006

Jan 18th,
2006

Paz

Jan 19th,
2006

Jan 19th,
2006

Jan 19th,
2006

Jan 20th,
2006

Jan 20th,
2006

Jan 20th,
2006

Jan 20th,
2006

Jan 21st,
2006

Aino

Jan 22nd,
2006

Jan 22nd,
2006

Amy

Jan 23rd,
2006

Jan 25th,
2006

eve

Jan 25th,
2006

Jan 27th,
2006

christy

Jun 22nd,
2006

Larisa

Feb 3rd,
2010

Leave a comment

Due to high spam influx we are currently optimizing our platform and have closed the comment area for older posts.

In the meantime, if you want to comment on the above article you can send your feedback via comments [AT] deliciousdays [DOT] com and we will add it rightaway.

Sorry for the inconvenience.