Caramel Apples In Rum Sauce Recipes

BAKED APPLES WITH RUM-CARAMEL SAUCE

Steps:

• Cut thin slice off bottom and top of each apple. Using paring knife or apple corer, remove core from each apple.
• In 8- or 9-inch square microwavable dish, place apples upright. Pour 2 tablespoons water over apples. Cover with microwavable plastic wrap, folding back one edge or corner 1/4 inch to vent steam. Microwave on High 8 to 10 minutes or until apples are tender. Reserve 1 tablespoon cooking liquid. Cut each apple in half.
• Place 2 apple halves in each individual serving bowl. For each serving, spoon 1/4 cup ice cream between apple halves. In small bowl, stir caramel topping, 1 tablespoon cooking liquid and the rum; pour over apples. Sprinkle with cinnamon.

APPLE ROSES DRENCHED IN RUM CARAMEL SAUCE

Steps:

• In a food processor add flour and salt, blend until incorporated.
• Add cold butter cubes and pulse until butter resembles fine little crumbs.
• Add crisco/shortening and pulse until butter resembles fine little crumbs (don't overdo it).
• Slowly add your cold water and pulse until the dough forms into a ball, or gently shape it into a ball by hand. Flatten dough into a disc and wrap in plastic and refrigerate for 30 minutes.
• Cut the apples in half, remove the core and cut the apples in thin even slices. Make sure you cut the apples from the top of the apple to the bottom (starting where the stem is and cutting in slices down to the bottom butt). Leave the peels so it will give the red colour to your roses.
• In a large frying pan add water and bring to a boil, lower the temperature to a simmer. Add apple slices and simmer for approx. 1-2 minutes just until apples are soft and pliable. Remove from heat and drain.
• Preheat oven to 375˚F. Line a muffin tin with baking papers and set aside.
• On a prepared work surface, roll out your pastry into a rectangle approx. 12 x 9 inches (30 x 22 cm). Cut the dough into strips, each about 2 x 9 inches (5 x 22 cm).
• Place apple slices (approx. 9 slices of apples overlapping) about 1/2 inch along the length of the pastry strip (see picture for reference) leaving the tops of the apple slices exposed over the pastry.
• Sprinkle about 1-2 Tablespoons of brown sugar at the bottoms of the apple slices and sprinkle with cinnamon. Now fold the pastry over the apple slices with the cinnamon and sugar to make a pocket with the tops of the apples poking out (see picture for reference).
• Starting at one end of your folded apple pocket, gently roll from one end to the other, creating a rose. Place the apple rose pastry side down into your prepared muffin cups.
• Repeat with all the strips of pastry, apples, sugar and cinnamon. You can use scraps of pastry to make more strips. I had approx. 10 apple roses.
• Bake in the middle of the oven for approx. 30-40 minutes until the pastry is starting to brown.
• On a small plate pour 1/4 cup rum sauce onto the center of the plate. Place an apple rose on top of the caramel and dust with icing sugar. Serve warm or at room temperature.

APPLE CIDER BEIGNETS WITH BUTTER-RUM CARAMEL SAUCE

Steps:

• Make sauce:
• Heat sugar in a 12-inch heavy skillet over medium heat, stirring with a fork to heat sugar evenly, until it starts to melt, then stop stirring and cook, swirling skillet occasionally so sugar melts evenly, until it is dark amber. Stir in butter, water, rum, vinegar, and a pinch of salt (caramel will harden and steam vigorously) and cook over low heat, stirring occasionally, until caramel has dissolved. Add cream and bring to a boil, stirring, then remove from heat. Cool to warm.
• Make beignets:
• Preheat oven to 250°F with rack in middle. Set a cooling rack in a large shallow baking pan.
• Heat 2 inches oil in a 5- to 6-quart heavy pot over medium-high heat to 375°F.
• Meanwhile, peel apples and cut crosswise into 1/4-inch-thick slices. Cut out core with cutter, then pat apple rings dry.
• Put 1 1/4 cups flour in a large shallow bowl and make a well in center. Beat egg in a small bowl with a fork, then stir in cider and 1 tablespoon oil and pour into well. Stir with fork until a lumpy batter forms.
• Working in batches of 3 or 4, dredge apple rings in remaining 1/2 cup flour, shaking off excess, then dip in batter to coat, letting excess drip off, and fry, gently turning over once with a slotted spoon, until golden brown on both sides, about 2 minutes total per batch. Transfer to rack and keep warm in oven. Return oil to 375°F between batches.
• Just before serving, dust warm beignets with confectioners sugar. Stir sauce, then serve on the side.

APPLE CAKE WITH HOT CARAMEL RUM SAUCE

Steps:

• Combine the sugars and cream in the top part of a double boiler and cook over simmering water, stirring occasionally, for 1 1/2 hours. Add the butter and cook another 30 minutes. (The mixture may look curdled but will smooth out when beaten). Remove from heat, add the rum and beat until smooth.
• Preheat the oven to 350°F. Spray a 10-inch pie plate or 9-inch square baking pan with nonstick spray. Use an electric mixer to combine the butter and sugar until light and fluffy; beat in the eggs and vanilla until well mixed. Whisk together the flour, cinnamon, nutmeg, soda and salt; blend into the butter mixture. Stir in the apples and pecans (if using). Spoon the the batter evenly into the prepared pan and bake about 45 minutes or until golden brown. Serve topped with the warm sauce.

CARAMEL APPLE & SPICED RUM COCKTAIL

Steps:

• Pour half the caramel syrup on to a small plate. Roll the rim of your glass around in the caramel to coat it (like adding salt to a margarita glass).
• In a cocktail shaker, mix together the remaining caramel syrup, rum and apple cider with ice and shake until well combined.
• Pour the cocktail into the prepared glass. Serve.

RUM CARAMEL SAUCE

Steps:

• Combine the sugar and hot water in a heavy saucepan, and cook over high heat until the sugar has dissolved, about 1 minute. Continue to cook, swirling the pan occasionally but never stirring the sugar mixture, until the mixture thickens and turns a deep amber color, 5 to 8 minutes. Remove the pan from the heat and immediately add the heavy cream (be careful -- the mixture will splatter). Return the pan to the heat and reduce the heat to medium. Cook until the sauce is thick and creamy, stirring occasionally to help incorporate the cream, about 5 minutes.
• Remove the pan from the heat and stir in the rum, vanilla, and butter. Serve warm.

CARAMEL-RUM SAUCE

Steps:

• Combine sugar and cornstarch in a heavy saucepan.
• Stir in cream, water and corn syrup.
• Cook and stir over medium heat until thickened and bubbly (mixture may looked curdled. Not to worry).
• Cook and stir for 2 minutes more.
• Remove from heat and stir in butter, vanilla and rum (have a shot for yourself).
• Let mixture stand at room temperature until cooled.
• Store in refrigerator for up to 2 months.

APPLE NUT CAKE WITH RUM SAUCE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan. Sift together 2 cups flour, baking soda, cinnamon and salt. Set aside.
• In a large bowl, cream 2 cups sugar and 1 cup margarine until light and fluffy. Beat in the eggs one at a time, then stir in 2 teaspoons vanilla, 1/2 teaspoon butter flavoring and 2 tablespoons water. Beat in the flour mixture, stirring just until incorporated. Finally, stir in chopped apples and pecans.
• Pour batter into prepared 9x13 inch pan. Bake in the preheated oven for 40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
• To make the Rum Sauce: In a small saucepan, combine 1 cup water and 1/2 cup margarine. Bring to a boil. Mix 1 cup sugar, 2 teaspoons flour and 1/8 teaspoon salt and stir into the saucepan. Bring sauce to a boil, stir in 2 teaspoons vanilla, 1/4 teaspoon butter flavoring and 2 teaspoons rum flavoring. Pour sauce over the cake and serve.

OH-SO-EASY CARAMEL SAUCE

Steps:

• Bring brown sugar, butter, and milk to a gentle boil and cook until thickened, 1 to 2 minutes. Remove from heat; add vanilla extract.

CARAMEL APPLES IN RUM SAUCE

Steps:

• Melt butter in lg.
• skillet.
• Add sugar and lemon juice.
• Cook on med.
• stirring constantly, until sugar melts and syrup is golden brown.
• Stir in apples and cook 5-6 minutes.
• Remove from heat, stir in rum.