Caramelized apples
8 servings
30 minutes
Caramelized apples are the embodiment of a simple yet sophisticated dessert that evokes memories of fairground treats and cozy family evenings. This recipe has roots in European traditions where fruit caramelization served to reveal their natural sweetness and add a crispy texture. Thick, gooey caramel with a hint of red wine gives the apples a deep and rich flavor, balancing between sweetness and slight tartness. Cream makes the consistency softer, while the glossy coating turns the apples into a true gastronomic masterpiece. This dessert is perfect for autumn celebrations, cozy tea times, or simply enjoyable moments of indulgence. Its simplicity in preparation makes it accessible to everyone, while its elegant appearance appeals even to the most discerning gourmets.
1
Pierce the apples with wooden skewers about halfway; ensure they hold tightly. Line a baking sheet with wax paper and lightly grease it with vegetable oil.
- Macintosh apples: 8 pieces
2
Pour the wine into a small saucepan and bring to a boil. Reduce the volume to 50 ml — this will take eight to ten minutes. Remove the saucepan from heat.
- Red wine: 250 ml
3
In a large saucepan, mix sugar with 50 ml of water and bring to a boil. Use a spatula to remove sugar crystals from the walls and stir, then let the sugar caramelize without stirring until a deep brown color appears. After that, pour in the wine and gently swirl the saucepan to mix it with the caramel. Then add the cream and bring to a boil. Cook, stirring, until the mixture reaches 115 degrees — this can be measured with a special candy thermometer. Then remove from heat and cool to 90 degrees.
- Sugar: 400 g
- Red wine: 250 ml
- Cream 33%: 6 tablespoons
4
Holding the skewers, carefully dip the apples in caramel one by one and coat them all around, then turn each one upside down for a few seconds to let the caramel drip to the stem and cover the fruit completely.
- Macintosh apples: 8 pieces
5
Place the apples on paper with skewers up and leave for at least thirty minutes for the caramel to set properly.