More Great Recipes: Cobbler

Autumn Apple Sauté with Caramel and Nuts


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Member since 2012

Serves 4 | Prep Time 10 minutes | Cook Time 25 minutes

Ingredients

CARAMEL SAUCE
½ cup granulated sugar
1 tbsp. water
3 tbsp. unsalted butter
¼ cup heavy cream
1 tsp. sea salt


APPLE SAUTÉ
¾ cup Tropical Food’s PB&J mix®, crushed
2 medium gala apples
2 tbsp. brown sugar
1 tsp. cinnamon
1 tsp. cardamom
½ tsp. nutmeg
2 tbsp. butter


CARAMEL SAUCE


Add sugar and water in heavy bottomed pan. Stir until water is incorporated; add extra tsp. of water if needed.


Turn heat up to high and stir only once. If sugar crystals begin to form, take a pastry brush and wipe edges.


When sugar starts to turn amber, remove from heat and add butter quickly. Stir the butter until sauce is consistent. Use extreme caution in this step as a hot reaction is brewing in the pot.


Pour cream in and keep stirring, using caution.


Stir salt in and set aside to cool.


APPLE SAUTÉ


Peel and core apples; dice into medium size cubes. Toss apples with brown sugar, cinnamon, cardamom, and nutmeg.


Melt butter in a medium size sauté pan on low to medium heat.


Add diced apples after butter is melted, turn heat up to medium. Be sure to scrape bottom of pan a few times with spatula to prevent scorching.


The apples are finished when the butter and sugar begin to caramelize (usually 5-10 minutes).


SERVING


Divide apple sauté among desired dishes. With a spoon, drizzle caramel on apples. Top with a small handful of crushed Tropical Food’s PB&J mix®.


Pairs Well With


Notes

On October 9th, 2012, Tropical Foods had its Flavors of the Fall Recipe Contest with the culinary students at the Charlotte Campus of Johnson & Wales University. This recipe, Autumn Apple Sauté with Caramel and Nuts, was created by Brittany Rader.

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