Saturday, September 11, 2010

Apples with Salted Caramel Sauce

When I think of fall, I automatically think of apple and pumpkin recipes.

This recipe comes from "Weight Watcher's"magazine. If you have never made caramel this way, it is a bit tricky, but the taste is well worth it. This caramel needs to be served while warm or it gets very thick, like candy. Do not try to serve it over ice-cream or it will become rock hard as soon as it touches the cold.

 serves 6 ( 4 points)

1/4 c. fat-free half and half
2 T. light stick butter
1/4 tsp. sea salt
1 c. sugar
3 T. water
4 Gala or Golden Delicious apples

Combine half and half, butter and salt in a small saucepan. Cook until butter is melted and mixture is hot. Remove from heat.
In a large, heavy-duty saucepan, combine the sugar and water. Cook over medium heat, stirring until sugar is dissolved. Increase heat to high and bring to a boil. Do not stir, but use a pastry brush dipped in cool water to wash down the sides of the pan to dissolve any sugar crystals. Cook until mixture turns a dark amber color ( do not burn). Remove from heat and let cool for 1 minute. VERY CAREFULLY, slowly whisk in half and half mixture until caramel is smooth and blended.  Cool for 10 minutes before serving with apple wedges.

1 comment:

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