Caramelized Apples With Fresh Rosemary Recipes

CARAMELIZED APPLES WITH FRESH ROSEMARY

Steps:

• Preheat oven to 450, with rack in top position. Bring cider and rosemary to a boil. Remove from heat, and let stand for 5 minutes. Discard rosemary.
• Combine sugar, cinnamon, and salt in a large bowl. Add apples, and toss. Coat a nonstick rimmed baking sheet with cooking spray. Arrange apples in a single layer on sheet. Bake for 9 minutes, then flip each slice, and bake for 5 minutes more. Pull out baking sheet on oven rack, and carefully pour infused cider over apples. Return sheet and rack to oven, and bake until apples are soft and glossy, about 5 minutes.
• Broil apples with oven door slightly ajar, rotating sheet halfway through, until edges are golden, about 2 minutes. Divide apples and juices among bowls. Serve with yogurt, if desired.

CARAMELIZED APPLES

Steps:

• Melt the butter in a large skillet over medium heat.
• Add the apples to the pan and sprinkle with 1 tablespoon sugar.
• Sauté the apples, stirring frequently, for 6-8 minutes, until they just start to turn tender.
• Sprinkle the apples with the remaining sugar, cinnamon, and lemon zest.
• Toss the mixture gently and cook over medium heat for an additional 2 minutes, until the sugar begins to caramelize and the apples are crisp-tender.
• Transfer the apples from the skillet to a serving bowl with a slotted spoon.
• Turn the heat to high and add the apple cider to the skillet, scraping up any browned bits.
• Reduce the heat slightly and allow the cider and the pan juices to simmer for 1-3 minutes, until the sauce has reduced and thickened slightly.
• If you desire a thicker sauce, dissolve the cornstarch in a teaspoon of water, stir it into the sauce, and allow it to thicken for a moment.
• Pour the finished sauce over the warm apples and serve immediately.