Autumn Apple Sauté with Caramel and Nuts
By: Tropical Foods
Published: Tuesday, March 12, 2013 - 8:23am

Ingredients




CARAMEL SAUCE
½ cup granulated sugar
1 tbsp. water
3 tbsp. unsalted butter
¼ cup heavy cream
1 tsp. sea salt
APPLE SAUTÉ
¾ cup Tropical Food’s PB&J mix®, crushed
2 medium gala apples
2 tbsp. brown sugar
1 tsp. cinnamon
1 tsp. cardamom
½ tsp. nutmeg
2 tbsp. butter

Preparation

1 CARAMEL SAUCE 2 Add sugar and water in heavy bottomed pan. 3 Stir until water is incorporated; add extra tsp. of water if needed. Turn heat up to high and stir only once. If sugar crystals begin to form, take a pastry brush and wipe edges. 4 When sugar starts to turn amber, remove from heat and add butter quickly. 5 Stir the butter until sauce is consistent. Use extreme caution in this step as a hot reaction is brewing in the pot. 6 Pour cream in and keep stirring, using caution. 7 Stir salt in and set aside to cool. 8 APPLE SAUTÉ 9 Peel and core apples; dice into medium size cubes. Toss apples with brown sugar, cinnamon, cardamom, and nutmeg. 10 Melt butter in a medium size sauté pan on low to medium heat. 11 Add diced apples after butter is melted, turn heat up to medium. Be sure to scrape bottom of pan a few times with spatula to prevent scorching. 12 The apples are finished when the butter and sugar begin to caramelize (usually 5-10 minutes). 13 SERVING 14 Divide apple sauté among desired dishes. 15 With a spoon, drizzle caramel on apples. 16 Top with a small handful of crushed Tropical Food’s PB&J mix®.

About

On October 9th, 2012, Tropical Foods had its Flavors of the Fall Recipe Contest with the culinary students at the Charlotte Campus of Johnson & Wales University. This recipe, Autumn Apple Sauté with Caramel and Nuts, was created by Brittany Rader.