Caramelized apples are apples that have been sauteed in sugar and butter until soft and golden. They are not, as the name suggests, related to caramel/candy apples.
2 tbsp unsalted butter or margarine
3 tbsp sugar (granulated or brown)
2 crispy sweet apples
1 tbsp lemon juice
3 tbsp honey (optional)
Peel and core apples. Slice into 1/4″ wedges. Melt butter and sugar over low-medium heat until sugar dissolves and mixture is bubbly, about 1 minute. Add apples and lemon juice and cook over medium heat for approximately 10 minutes, stirring constantly.
For honey caramelized apples (great with this honey cake recipe) add honey and continue to cook until apples are very soft and golden, and liquid thickens to a syrup, about another 5 minutes.
If you need to thicken the syrup, dissolve 1 tbsp cornstarch in 3 tbsp of apple juice or water and add to the apples. Cook on a low flame until thickened.
NOTE: Be sure to use crisp apples such as Braeburn, Honeycrisp, Pink Lady, Fuji or Gala. Softer apples will fall apart and turn into applesauce.
Caramelized apples work well with breakfast dishes such as waffles, pancakes, french toast, and oatmeal. They are a great addition to desserts such as pastry, pies, cakes and served hot over ice cream. They also work well over savory dishes like chicken and turkey roast.