If it wasn’t for the fact that apple season comes on the heels of peach season I would still be missing the peaches. To choose a favourite between the two fruits wouldn’t be an easy task.
My focus now is to enjoy apples in as many recipes as I can for as long as I can before the season is over. However, unlike the peach, apples keep well in storage under proper conditions and some varieties can be enjoyed for a good part of the year.
The apple is such a versatile fruit and perfect in sweet as well as savory preparations. As good as this fruit is when juiced, sauced, baked, dried, candied or crowned with a crumble, nothing beats biting into a crisp, juicy, fresh apple straight off the tree.
Perhaps dipping a few wedges in some sweet, buttery caramel sauce may just be the next best thing!
1 cup packed brown sugar
½ cup corn syrup
¼ cup butter
2 tablespoons water
1 tablespoon vanilla
½ cup whipping cream
- In a heavy saucepan bring sugar, corn syrup, butter and water to a boil over medium high heat stirring constantly, boil for 1 minute.
- Reduce heat to medium and cook for 5 minutes.
- Remove from heat and stir in vanilla.
- Let cool slightly then stir in whipping cream (sauce thickens as it cools).
- Makes 1 ½ cups.
Notes, Tips and Suggestions
- This sauce is delicious served over ice cream.
- Refrigerate sauce once cooled.
- This is a perfect way to enjoy caramel apples...you won't even miss the stick!