Caramelized apples in cream sauce
4 servings
30 minutes
Caramelized apples in creamy sauce are the embodiment of a refined European dessert, combining the tenderness of creamy flavor and sweet caramel glaze. This recipe originated in the ancient kitchens of France, where caramelized fruits were a popular treat. Cooked in creamy butter, the apples take on a deep golden hue and rich aroma, while the addition of cream turns the caramel into a velvety sauce. The dish is perfect for serving with vanilla ice cream or crispy waffles, creating an unforgettable gastronomic symphony. Its uniqueness lies in the balance between tenderness and rich sweetness, making it a wonderful conclusion to a meal.
1
Melt the butter in a large skillet over medium heat. Add sugar and stir for about 1 minute until it starts to melt.
- Butter: 6 tablespoons
- Sugar: 0.3 glass
2
Cut the apples into small wedges. Add to the sugar and cook for about 10 minutes, stirring until they are browned and soft.
- Red apples: 900 g
3
Then add the cream and cook for another 2 minutes until the sauce thickens.
- Whipped cream: 0.6 glass
