Sauteed Apples with Caramel Sauce
30 minutes or fewer
caramel sauce for this recipe wowed the VT staff with its luscious, ooey-gooey texture. The sauce will keep for up to two weeks in the fridge, so you might want to double it to have extra for topping other desserts.
- 1 tsp. cornstarch
- ⅓ cup nondairy creamer,
such as Mocha Mix
- ½ cup sugar
- ⅛ tsp. salt
- 1 Tbs. soy margarine
- 1 ½ Tbs. soy margarine
- 3 large tart apples (1 ½ lb.), peeled, cored, and cut into 1 ½-inch chunks
- ⅓ cup sugar
- 1 ½ Tbs. brandy
- 1 2- to 3-inch piece of vanilla bean, seeds scraped out
- ½ tsp. grated lemon zest
- 1 pinch each ground cinnamon, cloves, and allspice
- 3 cups soy- or coconut-based nondairy vanilla ice cream, such as Purely Decadent
1. To make Caramel Sauce: Dissolve cornstarch in creamer. Spread sugar evenly in skillet or saucepan set over medium-high heat. Sprinkle 2 Tbs. water and salt over sugar. Stir until sugar dissolves. Stop stirring when mixture boils. Watch edges of pan for first signs of browning. Swirl pan to encourage even caramelization. Remove from heat when caramel turns from deep gold to amber. Carefully—the mixture will bubble up—stir in margarine and creamer mixture. Return pan to medium-low heat, and cook 1 minute, or until smooth. Cool 10 minutes.
2. Meanwhile, to sauté Apples: Melt margarine in large skillet over medium-high heat. Add apple chunks, and cook 2 minutes, or until beginning to brown. Stir in sugar, brandy, vanilla seeds, lemon zest, spices, and 1 1/2 Tbs. water. Cover, and cook 4 minutes, or until tender, stirring occasionally.
3. Divide Apples among 6 bowls; drizzle each serving with 3 Tbs. Caramel Sauce, and serve with 1 scoop ice cream.