Friday, August 1, 2008

Caramel Apples

When worried or unhappy, most people aren't hungry. I am one of those that cannot be asked to cook at the best of times, let alone the worst. Yet, I have a tendency for indulging when times are particularly sombre. After a week of living on coffee, tonight seemed like a good time to re-introduce cooking smells into the house and while I am always one to indulge in chocolate (or chocolate and butter, a lethal paring, see brownies), caramel comes a close second. I am not one that likes to spoil good fruit with unnecessary sugar or fat but sometimes my friends... needs must.

4 red apples, peeled and cut into chunks or wedges, as you prefer
100g dark muscovado sugar
80g unsalted butter
4 tbsp Golden Syrup

Place a heavy-based saucepan on medium heat and melt the sugar, butter and Golden Syrup. Help yourself with a whip if you must. As the mixture begins to bubble, drop in the apples and cook for a couple of minutes.

Now lower the heat and continue cooking for another five minutes, or until the apples feel tender. The timing will depend on how ripe and how big the pieces are to begin with.

Spoon onto a plate, drop a scoop of vanilla ice-cream and drizzle the caramel on top. They are to die for if you like caramel and can lift the sourest times to the sweetest. Go for it.
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