Apples Dipped In Caramel

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Budino di latte (milk pudding) with marsala-poached fruits

Image credit: Mark Roper – taste.com.au

Ingredients

  • 1L (4 cups) milk
  • 1 cup (220g) caster sugar
  • 1/2 cup (75g) potato flour (see note)
  • 1 cinnamon quill
  • 1 vanilla bean, split, seeds scraped

Marsala-poached fruits

  • Zest and juice of 1 orange
  • 12 dried apricots
  • 6 dried peaches
  • 6 dried pear halves
  • 12 dried apple slices
  • 12 small dried figs
  • 6 prunes
  • 1 cinnamon quill
  • 1/2 cup (110g) caster sugar
  • 1/2 cup (125ml) dry Marsala (see note)
  • 1 vanilla bean, split, seeds scraped

Method

  • Step 1
    Place milk and sugar in a pan over low heat, stirring to dissolve sugar, then whisk in flour until dissolved. Add cinnamon and vanilla pod and seeds, then increase heat to medium and bring to the boil. Reduce heat to low and cook, stirring constantly, for 5-6 minutes until very thick. Cool slightly, discard pod and quill, then divide among six 1 cup (250ml) serving dishes or greased and lined dariole moulds. Cover and chill for at least 8 hours or overnight.
  • Step 2
    For the fruits, place orange juice in a jug, then add enough water to give 300ml liquid. Pour into a saucepan with remaining ingredients. Cover and bring to the boil over medium-high heat, then remove the lid and simmer for 5 minutes or until fruits are tender. Remove fruits with a slotted spoon and set aside in a bowl. Simmer the poaching liquid for a further 5-6 minutes until syrupy, then return fruits to the syrup. Remove from the heat and cool completely.
  • Step 3
    If using dariole moulds, briefly dip in warm water, then turn out onto plates. Serve budinos topped with fruits and drizzled with some of the poaching liquid.

Caramel dipping sauce with fresh fruit

Image credit: Louise Lister – taste.com.au

Ingredients

  • 50g butter or margarine
  • 1 cup (200g) brown sugar
  • 1 teaspoon vanilla essence
  • 1/2 cup (125ml) cream
  • Fresh seasonal fruit (such as apples, pears, strawberries, oranges and bananas)

Method

  • Step 1
    Put butter, brown sugar and vanilla essence in a saucepan. Stir over a low heat for about 5 minutes until melted and smooth. Remove from the heat. Stir in the cream until it is well combined.
  • Step 2
    Peel the fruit if necessary and cut into bite-size pieces. Thread onto bamboo skewers or toothpicks.
  • Step 3
    Pour the warm caramel sauce into a serving bowl and serve with the fruit sticks.

Apple-filled monkey bread

Image credit: Craig Wall – taste.com.au

Ingredients

  • 4 cups plain bread flour, plus extra for dusting
  • 1 cup caster sugar
  • 1 1/2 teaspoons dried yeast
  • 1 1/2 cups milk, warmed
  • 1 egg
  • 100g butter, softened
  • 2 Granny Smith apples, peeled, cored, chopped
  • 1/2 teaspoon vanilla extract
  • 55g jar cinnamon sugar
  • 100g butter, extra, melted

Caramel sauce

  • 50g butter
  • 1/2 cup brown sugar
  • 1/2 cup pure cream

Method

  • Step 1
    Place flour, 1/3 cup caster sugar and yeast in the bowl of an electric mixer fitted with a dough hook attachment. Mix to combine. Add milk, egg and butter. Knead on medium speed for 3 to 4 minutes or until a soft, smooth dough forms (see notes). Cover bowl with lightly greased plastic wrap. Stand in a warm place for 1 hour or until doubled in size.
  • Step 2
    Meanwhile, place apple, 1 tablespoon of remaining caster sugar, vanilla and 1/4 cup of water in a saucepan over medium-high heat. Cook for 10 minutes or until apple has softened. Remove from heat. Set aside to cool.
  • Step 3
    Punch dough down. Turn out onto a lightly floured surface. Divide into 3 equal portions. Roll each portion into a 30cm-long log. Cut each log into 12 pieces. Press each piece into a 7cm disc. Place 2 teaspoons apple mixture onto the centre of each disc. Enclose apple mixture with dough and shape into balls.
  • Step 4
    Grease a 22cm (top measurement) bundt cake pan. Combine cinnamon sugar and remaining caster sugar in a shallow bowl. Place melted butter in a bowl. Working with 1 at a time, dip balls into melted butter, turning to coat. Dip in cinnamon sugar mixture to coat. Place in prepared pan. Repeat process with remaining dough balls. Cover pan with plastic wrap. Stand in a warm place for 45 minutes or until doubled in size.
  • Step 5
    Preheat oven to 180C/160C fan-forced. Bake for 35 to 40 minutes or until golden. Stand in pan for 5 minutes. Turn onto a serving plate (see notes).
  • Step 6
    Meanwhile, make caramel sauce Place butter, sugar and cream in a small saucepan over medium heat. Cook, stirring, for 2 minutes or until sauce simmers. Simmer for 5 minutes or until slightly thickened.
  • Step 7
    Carefully pour hot caramel sauce over monkey bread. Serve immediately or within 2 to 3 hours.

Caramel apples

Image credit: Al Richardson – taste.com.au

Ingredients

  • 10 small apples (red or green)
  • 75g butter, chopped
  • 160g (1 cup, lightly packed) brown sugar
  • 185ml (3/4 cup) glucose syrup
  • Pinch salt
  • 300ml pouring cream
  • 1 teaspoon vanilla extract

Method

  • Step 1
    Line a baking tray with baking paper. Remove stalks from apples. Insert a thick wooden skewer through the core of each apple. Pat apples dry with paper towel. Combine butter, sugar, glucose, salt and 250ml of the cream in a saucepan over medium heat. Cook, stirring, for 8 minutes or until melted and smooth. Increase heat to high and cook, without stirring, for 10 minutes or until mixture reaches 120°C (hard ball stage) on a sugar thermometer.
  • Step 2
    Remove from heat and stir in the remaining cream and vanilla (carefully, as mixture may spit). Return to medium heat, without stirring, until mixture reaches 120°C on thermometer. Remove from heat.
  • Step 3
    Working quickly, dip each apple into caramel to coat, allowing excess to drip off. Dip in topping (see notes). Place on prepared tray. Set aside to set.

Strawberry skewers with caramel dip

Image credit: Mark O'Meara – taste.com.au

Ingredients

  • 380ml can Top 'n' Fill caramel
  • 1/3 cup light cream
  • 500g strawberries, hulled

Method

  • Step 1
    Place caramel and cream in a saucepan. Whisk until smooth. Bring to the boil, stirring constantly, over medium heat. Reduce heat to medium-low. Simmer, stirring, for 2 minutes. Pour mixture into a jug. Set aside for 5 minutes to cool (mixture will thicken slightly on standing).
  • Step 2
    Meanwhile, thread 1 strawberry onto each skewer.
  • Step 3
    Serve strawberry skewers with caramel dip.

Pear tarte tatin

Image credit: Steve Brown – taste.com.au

Ingredients

  • Melted butter, to grease
  • 4 medium (about 800g) firm pears, peeled, halved, cored
  • 2 tablespoons fresh lemon juice
  • 155g (3/4 cup) caster sugar
  • 60ml (1/4 cup) water
  • 40g butter
  • 2 sheets (25 x 25cm) frozen butter puff pastry, just thawed
  • Vanilla ice-cream, to serve

Method

  • Step 1
    Preheat oven to 200°C. Brush six 150ml-capacity muffin pans with melted butter to grease. Line the bases with non-stick baking paper.
  • Step 2
    Cut each pear half into quarters. Place in a bowl. Add lemon juice and toss to combine. Pat pear dry with paper towel.
  • Step 3
    Place the sugar and water in a medium saucepan over medium-high heat and stir until the sugar dissolves. Cook, without stirring, occasionally brushing down the side of the pan with a pastry brush dipped in water, for 7 minutes or until golden. Remove from heat. Add the butter and swirl the pan to combine.
  • Step 4
    Add the pear to the caramel. Increase heat to high. Cook, turning occasionally, for 5-10 minutes or until lightly browned and almost tender.
  • Step 5
    Meanwhile, use a 9cm-diameter round pastry cutter to cut 6 discs from the pastry.
  • Step 6
    Divide the pear, round-side down, among the prepared pans. Pour the caramel among the pans. Top with pastry.
  • Step 7
    Place on a baking tray and bake for 10 minutes or until pastry is puffed and golden. Turn onto the baking tray. Serve immediately with ice-cream.

Apple fritter 'doughnuts'

Image credit: Guy Bailey – taste.com.au

Ingredients

  • 150g (1 cup) self-raising flour
  • 2 teaspoon ground cinnamon
  • 200ml chilled soda water
  • 2 large red apples
  • Vegetable oil, for frying
  • 100g (1/2 cup) caster sugar
  • Vanilla ice-cream, to serve
  • Caramel sauce, to serve

Method

  • Step 1
    Sift the self-raising flour and 1 tsp ground cinnamon into a bowl. Gently whisk in 200ml chilled soda water.
  • Step 2
    Trim tops and bases of 2 large red apples. Cut crossways into 6 slices each. Remove cores.
  • Step 3
    Half-fill a medium saucepan with vegetable oil and heat over medium-high heat. Working in batches, dip apple slices in batter and add to oil. Cook, turning once, for 3 minutes or until golden brown and crisp. Drain on paper towel.
  • Step 4
    Combine the caster sugar and remaining 1 tsp ground cinnamon in a bowl. Add fritters and toss to coat. Serve with ice-cream and caramel sauce, if you like.

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