Caramelized apples

12 servings
30 min

Caramelization is the frying of apples in sugar syrup. On the finished product, the syrup freezes and the apples are glossy and shiny. It looks very spectacular! This dessert came to us from France and was to our liking in many of our kitchens. The idea with caramelization of fruits is good, so any strong fruits such as pears or persimmons are suitable for this treatment. The caramelised fruit can be served alongside the curd cream by carefully placing it in creams or other serving utensils. This kind of dessert is increasingly gaining popularity.

How to make caramelized apples? Prepare the products. Choose apples whole, strong and without damage. If they are soft, then when extinguishing they will simply soften. Wash the apples well, cut into 4 parts and remove the core from them. It is not necessary to peel.

Then cut the apples into medium-sized cubes.

Heat a non-stick frying pan and melt butter on it. Just don't replace butter with margarine. It is the oil that gives the finished apples a creamy taste, and the smell of margarine will only ruin everything.

Then pour sugar into the hot oil. Stir. Hold it all together on fire for a couple of minutes. Wait until the sugar mass starts to turn a little yellow.

Then add all the chopped apples to the pan. Mix everything well and leave them to fry. From the high temperature, the apples will let in enough juice and it will seem that the apples are floating in the pan. But this is temporary. Keep frying them and sometimes get in the way. For fragrance, you can add a little cinnamon. With the scent of cinnamon, apples will feel great in pies.

After 5-7 minutes, the extra liquid will evaporate and the apple mass will become thick and viscous, caramel. Don't wait for the apples to turn into porridge. Take it off in the fire. Apples should be soft, but remain pieces. Cool the ready-made apples and use as intended. Nice treat!