A savory perspective on a the traditional caramel apple offers interactive fun for a fall celebration, served as either a savory dessert or sweet appetizer.
Ingredients
For the Caramel Coating:
1 cup butter
1 cup brown sugar
1 cup light corn syrup
1¼ cup heavy whipping cream, divided
2 teaspoons pure maple syrup
3 to 4 large honeycrisp apples, unwaxed if possible
For the Rosemary-Almond-Pancetta Apple:
¼ cup finely diced pancetta
¼ cup chopped almonds
1 teaspoon finely chopped fresh rosemary
¼ teaspoon Maldon sea salt flakes
⅛ teaspoon freshly ground black pepper
For the Sesame-Green Onion-Unagi Apple:
1 green salad onion, finely chopped
¼ cup crushed sesame sticks
Unagi sauce for drizzling
For the Sun-dried Tomato-Parmesan-Pignolias Apple:
2 tablespoons finely chopped sun-dried tomatoes
2 tablespoons pignolias
¼ cup shredded Parmesan cheese
½ teaspoon Maldon sea salt flakes
⅛ teaspoon freshly ground black pepper
Method
To Prepare the Caramel Coating:
In a heavy pot with high sides, combine the butter, brown sugar, corn syrup and 1 cup heavy cream. Bring to a boil and cook, stirring constantly, to 235°F. Remove from the heat. Immediately stir in the maple syrup and remaining ¼ cup heavy cream. Quickly dip the apples into the caramel before it cools, allowing the excess to coat and drip off. Roll or top with the following options:
To Coat the Rosemary-Almond-Pancetta Apple:
In a skillet over medium-high heat, brown the pancetta. Add the almonds, rosemary, salt and pepper to the pancetta; sauté until heated through. Roll the caramel-dipped apple in the toppings until well coated.
To Coat the Sesame-Green Onion-Unagi Apple:
Toss together the chopped green onion and crushed sesame sticks in a bowl. Roll the caramel-dipped apple in the toppings. Before serving, drizzle the top of the apple with the thick unagi sauce.
To Coat the Sun-dried Tomato-Parmesan-Pignoli Apple:
Finely chop the sun-dried tomato. Toss tomato with the pignolias, Parmesan, Maldon salt, and black pepper. Roll the caramel-dipped apple until well coated.
Recipe Created and Stylized by R. Shannon Mock
and Brontë E. Mock
©2018 Be the Beautiful Life All Rights Reserved
