Caramelized Apples With Honey Vanilla Crème Fraîche
User Reviews
5
Caramelized Apples With Honey Vanilla Crème Fraîche
Description
This recipe starts by blending crème fraîche with honey and vanilla to create a smooth, mildly sweet cream to serve chilled. The apples, peeled, cored, and chopped, are gently sautéed in butter until softened. Brown sugar and cinnamon are added near the end, melting into a coating that lightly caramelizes the fruit pieces.
The apples remain tender but maintain some shape and a pleasant softness. The balance of spiced sweetness and creamy tang from the honey vanilla crème fraîche makes this dish suitable on its own or as a topping for pancakes or yogurt.
Choosing firm apples like Braeburn or Honeycrisp helps maintain texture during cooking. Careful cooking avoids mushiness and an excess of sugar can be adjusted to taste based on apple sweetness. The crème fraîche can be made ahead and chilled, and the apple mixture is best eaten the same day before texture changes occur.
Ingredients
Honey vanilla crème fraîche
- ¼ cup crème fraîche
- 1 tablespoon honey runny
- ½ teaspoon vanilla
Caramelized apples
- 4 apple see notes) cored, peeled and cut into small pieces
- 2 tablespoons butter unsalted
- 2 tablespoons brown sugar
- ¼ teaspoon cinnamon
- a pinch salt sea salt
- 3 pecan chopped, for garnish (optional, honey glazed
Instructions
Honey vanilla crème fraîche
- In a small bowl, mix together the crème fraîche, honey and vanilla till smooth. Cover and keep in the fridge till ready to serve.
Caramelized apples
- Melt the butter in a skillet on a low to medium heat then add the apples.
- Sautè the apples for around 5 minutes, till they soften and mix in the brown sugar and cinnamon. Cook for a further 2 minutes till the sugar has melted and the apple pieces are well coated.
- Remove from heat and allow to cool till it is just warm, then serve with a spoonful of honey vanilla crème fraîche and honey roasted pecans.
Notes
- Prepare the honey vanilla crème fraîche first and refrigerate until serving to keep it chilled.
- Choose firm cooking apples such as Braeburn, Crispin, Gala, or Granny Smith for best texture.
- Use salted butter or add a pinch of salt to the apples while cooking to enhance flavors.
- Avoid overcooking the apples to prevent them from becoming mushy.
- Adjust added sugar after tasting as apple sweetness can vary.
- Allow apples to cool slightly before serving to avoid excessively hot fruit.
- Consume caramelized apples on the day of preparation, as they may become mushy if stored longer.
- Store honey vanilla crème fraîche in a sealed container in the refrigerator for up to two days.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2people
Amount Per Serving
Calories 426 kcal
% Daily Value*
| Calories | 426kcal | 21% |
| Carbohydrates | 72g | 24% |
| Protein | 2g | 4% |
| Fat | 18g | 28% |
| Saturated Fat | 11g | 55% |
| Cholesterol | 45mg | 15% |
| Sodium | 130mg | 5% |
| Potassium | 430mg | 9% |
| Fiber | 9g | 36% |
| Sugar | 59g | 118% |
| Vitamin A | 726IU | 15% |
| Vitamin C | 17mg | 19% |
| Calcium | 63mg | 6% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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