Pommes Caramel (caramel Apples)

Melt butter in frypan and add sugar. Stir till sugar is dissolved or softened and everything is well blended, then add vanilla. Core unpeeled apples, cut them into quarters and add to hot sugar. Simmer uncovered over medium heat, basting often with the syrup for 15-20 minutes. To quote the author, ‘Make these with the first fresh apples. In Quebec we use the first ripe Melbas. Served hot or cold, they are superb on ice cream.’ Source: _Canadiana Cookbook_ by Mme. Jehane Benoit —– Archive January 2010 December 2009 July 2009 June 2009 April 2009 March 2009 December 2008 November 2008 October 2008 September 2008 August 2008 July 2008 June 2008