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Caramelised apples with ice cream
I've been making this for years now — the first time I served it with a bowl of vanilla ice cream on top, my husband said he could smell it from downstairs. It's one of those recipes that never gets old because you can play with it: add some cinnamon or cardamom depending on your mood, swap in different apples based on what looks good at the market.The caramelisation is everything here. I use a mix of cooking and eating apples — Granny Smith for their tartness holding up against the sugar, and Braeburns that go soft without turning to mush. The trick isn't complicated, just patience: let them sit in the pan after adding the sugar so it melts properly before you start stirring. If you rush this step like I did once, you get a soupy mess instead of glossy caramel.
Ingredients
Method
- Core the apples and slice them into even wedges about ½-inch thick at the widest part. Keep the pieces uniform so they cook evenly.
- Heat a large skillet over medium heat. Add the butter and let it melt, swirling the pan to coat the bottom. Watch for it to stop foaming — that's when the moisture has cooked off.
- Sprinkle in both sugars and spread them across the pan. Let them sit undisturbed for 2-3 minutes until they form a bubbling amber pool around the edges before stirring gently with a wooden spoon.
- Add the apple slices to the caramelised sugar, tossing to coat. Cook for 8-10 minutes, turning occasionally, until the apples are tender but still hold their shape when pressed with a fork. The wedges should be slightly translucent at the edges and coated in sticky glaze.
- Pour in the cream or milk and let it bubble gently into the pan for about 30 seconds to create a light sauce. Taste and add the pinch of salt — this makes all the difference.
- Serve immediately with ice cream on top so it melts slightly over the warm apples.
Nutrition
Notes
Tips:
- Use firm-tart apples like Granny Smith, Braeburn, or Honeycrisp — avoid Red Delicious as they get mealy.
- This keeps covered in the fridge for up to 3 days; reheat gently on the stovetop with a splash of water.
- For extra richness, use half-and-half instead of milk and add an extra pat of butter at the end.
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