This was delicious as a topping for the buttermilk custard of last night's dinner, with the added bonus of a pint jar of fantastic salted caramel to use in the days to come over ice cream, perhaps with some crushed salted peanuts sprinkled over the top.
1 large red apple, cored and cut into julienne strips
1 cup granulated sugar
6 Tbsps salted butter cut into pieces
½ cup heavy cream
1 tsp salt
Measure the sugar into a saucepan and heat over medium heat. Do not stir as this will cause crystals to form but tilt the pan back and forth as the sugar melts, caramelizes, and turns a lovely amber color, to keep it from burning.
As soon as the sugar has completely melted, whisk in the pieces of butter, one by one. The caramel may sputter so be careful.
Once all of the butter has melted into the sugar mixture, pour in the cream. Whisk briskly and keep on whisking until all of the cream gas been absorbed into the caramel.
Stir in the salt and pour into a bowl.
Microwave the apple strips in a microwave safe bowl for 90 seconds, stir and microwave for an additional 90.
Pour the apples and the juice that has been released by cooking into the unwashed caramel pan. Pour over enough salted caramel to just cover the apples and simmer for a minute stirring constantly so that the juices from the apple are absorbed into the caramel.
Serve this over the custard and, as mentioned above, decant the remaining salted caramel into a container and use elsewhere.
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