Roasted Apples with Homemade Butterscotch Sauce

A happy new year to all of my Reckless Readers! I hope you all had a wonderful holiday and you are ready for a dessert that is so delicious it will knock your socks off! Seriously, this one is absolutely amazing and I’m going to eat all of it. Send help.

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It all started when I was going through one of my favorite cookbooks (What’s a Cook to Do? by James Peterson) and brainstorming on what I wanted to blog about this month. I saw a recipe in there for homemade butterscotch sauce. I know how amazing homemade caramel sauce tastes since I used to make it when I was working at Dixie, I could only imagine how amazing homemade butterscotch sauce tasted.

After I decided to definitely write about this recipe for the mere fact that I would then have an entire jar of butterscotch sauce in my house, I saw a note at the end of the recipe suggesting to pair this sauce with roasted fruit. Roasted fruit! What an excellent idea, James Peterson! (Seriously guys, this is my favorite cookbook)

I love roasted fruit, because the roasting process amplifies the flavor of the fruit and makes for a seemingly fancy (but super easy to make) dessert.

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I could barely wait to get started, and I’m pleased to report that the result was addictingly good. As I sit and type this now I am eating the leftovers and all I can say is, I’m thankful that no one is here to watch me lick my plate clean.

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SO, without further ado, here is the recipe;

Roasted Apples

Slightly adapted from What’s a Cook to Do? by James Peterson

Ingredients;

  • 4 apples, peeled, cored, and cut in half*
  • 3 Tbsp butter
  • 2 Tbsp sugar

*A Note on ingredients; use a harder apple that is good for baking (Braeburn, Cortland, Golden Delicious, Red Delicious, Empire, Jonagold, McIntosh). I used Honeycrisp apples.

Directions:

Preheat your oven to 400 degrees. Cut up the butter into small pieces. Scatter half of the butter on the bottom of a heavy bottomed, oven proof pan and sprinkle 1 tablespoon of sugar over the butter and bottom of the pan.

Place apples on top of the butter and sugar. Arrange the rest of the pieces of butter on top of the apples, and sprinkle the entire pan with the remaining 1 tablespoon of sugar.

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Bake for 25-35 minutes, until the apples are easily pierced with a fork and the butter on the bottom of the pan has browned slightly.

Heavenly Butterscotch Sauce*

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Recipe from What’s A Cook to Do? by James Peterson

Ingredients:

  • 1 c granulated sugar
  • 1/2 c water
  • 8 tbsp (1 stick) butter, cut into pieces
  • 1/2 c heavy cream
  • 1/8 tsp vanilla extract

*This recipe makes 1 1/2 c of butterscotch sauce, store at room temperature. And by the way, I think this sauce would make and excellent gift if you happen to be looking for a diy gift for any occasion.

Directions:

Pour sugar into a heavy-bottomed sauce pan over medium heat (if using a gas stove top use medium-low heat). It is helpful if the bottom of the pan is shiny, rather than dark on the bottom so you will be able to see the changes in color.

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Allow the sugar to melt, stirring frequently.

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The sugar has caramelized when it is a dark reddish brown and has completely melted with no lumps.

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Add the water to the mixture and boil until the mixture is evenly combined. Next, add the butter and boil until the syrup is frothy, changes to a deep brown color and has a nutty smell to it (5 minutes or so).

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Carefully, add the heavy cream, stir to combine, and allow to boil for a few seconds.

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The mixture should be a smooth sauce, remove from heat and allow to cool.

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Dessert Assembly:

Remove the roasted fruit from the pan and place individual servings on plates (or bowls).

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Drizzle with the butterscotch sauce.

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Add a healthy dollop of whipped cream on top.

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Serve while the fruit is still warm.

Enjoy!

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Roasted Apples

Slightly adapted from What’s a Cook to Do? by James Peterson

Ingredients:

  • 4 apples, peeled, cored, and cut in half*
  • 3 Tbsp butter
  • 2 Tbsp sugar

*A Note on ingredients; use a harder apple that is good for baking (Braeburn, Cortland, Golden Delicious, Red Delicious, Empire, Jonagold, McIntosh).

Directions:

Preheat your oven to 400 degrees. Cut up the butter into small pieces. Scatter half of the butter on the bottom of a heavy bottomed, oven proof pan and sprinkle 1 tablespoon of sugar over the butter and bottom of the pan.

Place apples on top of the butter and sugar. Arrange the rest of the pieces of butter on top of the apples, and sprinkle the entire pan with the remaining 1 tablespoon of sugar.

Bake for 25-35 minutes, until the apples are easily pierced with a fork and the butter on the bottom of the pan has browned slightly.

 

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Butterscotch Sauce*

Recipe from What’s A Cook to Do? by James Peterson

Ingredients:

  • 1 c granulated sugar
  • 1/2 c water
  • 8 tbsp (1 stick) butter, cut into pieces
  • 1/2 c heavy cream
  • 1/8 tsp vanilla extract

*This recipe makes 1 1/2 c of butterscotch sauce, store at room temperature.

Directions:

Pour sugar into a heavy-bottomed sauce pan over medium heat (if using a gas stove top use medium-low heat). It is helpful if the bottom of the pan is shiny, rather than dark on the bottom so you will be able to see the changes in color.

Allow the sugar to melt, stirring frequently. The sugar has caramelized when it is a dark, reddish brown and has completely melted with no lumps.

Add the water to the mixture and boil until the mixture is evenly combined. Next, add the butter and boil until the syrup is frothy, changes to a deep brown color and has a nutty smell to it (5 minutes or so).

Carefully, add the heavy cream, stir to combine, and allow to boil for a few seconds. The mixture should be a smooth sauce, remove from heat and allow to cool.

 

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