It is that perfect time of year where Fall is coming and
the apple orchards are starting to boom with activity.
I just love a sunny fall day enjoying all things apple!
My hands-down favorite to pick would be the Shizuka I had
accidentally stumbled upon years ago at a popular orchard
out here.. a large yellow variety from Japan with a blush
that are so crisp and sweet and juicy. They are available
for such a short window I always seem to miss but Honeycrisp
are my close 2nd. Will someone please tell me when apples
became so expensive?
The kids (now officially teens) are planning to pick soon
and we're daydreaming of the freshly dipped caramel apples
mmmmmm we can practically smell them. If you're a dieter
than please just continue to visualize on that, otherwise
go ahead and give these ULTIMATE CARAMEL APPLES a go. You
can really get crazy with adding all kinds of toppings too.
I like to use the Granny Smith apples just for their tartness
since the outsides are so sweet...making it a perfect combo.
Isn't it funny how sometimes a recipe can take you right
back to when you were a kid?
RECIPE: ULTIMATE CARAMEL APPLES
1 cup water
1 cup sugar
1/2 cup heavy cream
10-inch square piece of styrofoam
6 popsicle sticks or small wooden dowels
6 Red Delicious or Golden Delicious apples
3 ounces white chocolate
3 ounces semi-sweet chocolate, finely chopped
1/4 cup chopped nuts
In heavy-bottomed saucepan, combine water and sugar. Over
low heat, stir mixture gently until sugar is completely
dissolved. Increase heat to medium low and cook, without
stirring, until mixture is a dark amber color. Remove from
heat and carefully stir in heavy cream (mixture will bubble
up and spatter a bit, then subside.) Set aside to cool and
thicken. Cover styrofoam with waxed paper to catch caramel
drippings (this will be a stand for caramel apples). Insert
popsicle sticks into bottom center of apples. Dip top half
of each apple into thickened caramel. Insert bottom of popsicle
sticks into styrofoam, allowing apples to stand upright so
caramel runs down sides of each apple. Refrigerate to harden.
Meanwhile, melt white chocolate in top of double boiler above
gently simmering water; stir until smooth. Transfer melted
chocolate to pastry bag fitted with small writing tip. Drizzle
thin, random strips of white chocolate over each caramel apple.
Repeat melting and drizzling with semi-sweet chocolate.
Sprinkle with chopped nuts.
YIELD: 6 Servings
Categories: Apples, Desserts, Treats
*~*~*~*~*~*~*~*~* MARZEE's CORNER *~*~*~*~*~*~*~*
Whenever you're shopping for apples, look for hard, fresh-
smelling fruit with a full aroma and a smooth, tight skin.
Good-tasting apples aren't necessarily pretty--some of the
best varieties aren't--but they should be free of bruises
and blemishes. Remember that when an apple ripens, flesh
softens, sweetness intensifies, acidity drops, and color
and aroma increase.
Once you get them home, refrigerate apples and keep them
away from strong-smelling foods, as apples easily absorb
odors. Discard any rotting apples; they emit gases that
are damaging to other apples, fruits, and vegetables.