Pommes Caramel (Caramel Apples)
- 1/3 c Butter
- 1 c Sugar; Brown pref.
- 1 tsp. Vanilla
- 6 Apples
- Melt butter in fry pan and add sugar. Stir till sugar is dissolved or
softened and everything is well blended, then add vanilla.
unpeeled apples, cut them into quarters and add to hot sugar. Simmer
uncovered over medium heat, basting often with the syrup for 15-20
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."
Recipe source: Canadiana Cookbook by
Mme. Jehane Benoit