Caramelized Apples

Ingredient	About 1 Tart’s Worth	About 1 Tart’s Worth
apples	2 (about ¾ lb. peeled and cored)	2 (300-350g peeled and cored)
sugar	½ cup	100g
butter	1½ Tbsp.	20g (1½ Tbsp.)

These caramelized apples, sweet and flavorful with just a hint of bitterness, form the heart of a complex tart. Alone they can also make a sophisticated ice cream topping or layers for a caramel parfait.

Preparation

Peel and core the apples, then cut each into 8-12 slices, depending on size.

Directions

Melt sugar.
Put a third of the sugar in a frying pan and spread it into an even layer. Heat over medium, shaking the pan occasionally but not stirring. When the sugar in the pan has almost completely melted, add half of the remaining sugar, shake into a thin layer, then continue heating, shaking occasionally, until it is mostly melted. Repeat with the remaining sugar.
Add apples and butter.
Small bubbles should begin to form in the sugar, and it should begin to brown. Be careful, as it will get bitter if you cook it too long. Once all the sugar is bubbling, add the apples and butter and stir in with a wooden spoon.
Cook apples.
Cook, stirring with a wooden spoon, over medium heat until the apples are well-coated and are as firm as you prefer.
Reduce syrup.
Remove the apples from the pan with a spoon and set aside. Continue cooking the remaining liquid over medium heat until it has thickened. Pour the thickened syrup over the apples.

Notes

If at all possible you should avoid using a nonstick pan, as the sugar will get very hot and can damage the nonstick coating.
If you want to use the apples for bread, cake, or something else that requires smaller pieces, cut the apples into quarters (or smaller depending on the size of the apples) then cut the pieces widthwise into 1cm (½") thick slices.
If the recipe you’re using doesn’t need the extra syrup from the last step, it makes a great ice cream topping. Or, if you’re making an apple parfait, layer apples and ice cream, then pour the syrup over the top.