Tuesday, May 10, 2011

Apples with Caramel Sauce

Apples with Caramel Sauce

4 large apples
1/2 liter /1 pint water
1 tbsp lemon juice
6 tbsp sugar
100g 3 1/2 oz cup sugar
1 1/2 dl 1 scant cup
1 cup milk
2 egg yolks
1 tbsp sugar
6 tbsp heavy cream


1. Peel apples and cut them in two. Remove core

2. Bring water with lemon juice and 6 tbsp sugar, to a boil.
    Cook apples bareley tender in the  sugar syrup

3. Brown 2 1/2 dl / 1 scant cup / 1cup sugar in a pan, cool the caramel a little
    and add boiling milk. Beat egg yolks with 1 tbsp sugar

4. Cool caramel slightly and stir it a little at a time into egg mixture.
    Heat until it thickens

5. Beat cream stiff and stir into caramel sauce

6. Arrange apples on a platter and pour sauce over

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