Medallions Of Fallow Deer With Green Caramelized Apples Recipes

CARAMELIZED APPLES

Steps:

• Melt butter in large skillet over medium heat; sprinkle sugar over. Stir until sugar begins to melt, about 1 minute. Add apples. Sauté until apples are brown and tender and juices form, about 10 minutes. Add cream and simmer until sauce thickens slightly, about 2 minutes. (Can be prepared 3 hours ahead. Let stand at room temperature. Rewarm apples over medium heat.)

CARAMELIZED APPLES IN CUSTARD SAUCE

Steps:

• For the sauce: Scald the milk in a heavy-bottomed saucepan.
• Blend the yolks and sugar thoroughly in a bowl with a wooden spoon and gradually stir in the hot milk.
• Return the mixture to the saucepan and stir over low heat until it thickens to the consistency of heavy cream.
• Do not boil or it will curdle.
• At once, strain the mixture into a bowl and stir in the vanilla.
• Place a piece of plastic wrap directly on the surface of the sauce and refrigerate for 30 minutes or until cold.
• Pare the apples, quarter them, and remove the stems and cores.
• Halve the quarters to make 32 apple wedges.
• Melt the butter in a large skillet and when it is foaming, add the apple wedges.
• Cook over a high heat for half a minute, then turn them over and sprinkle with the sugar.
• Cook another few minutes or until the sugar begins to caramelize, then remove the pan from the heat.
• Coat 6 dessert plates with some of the custard sauce and arrange 5 or 6 apple wedges, like the spokes of a wheel, on the sauce.
• Sprinkle delicately with cinnamon and serve immediately.

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.

THE BEST CARAMEL APPLES

Steps:

• Bring a large saucepan of water to a boil. Dip apples in boiling water for a few seconds, then dry with paper towels to remove any wax from the peels. Set apples aside; when completely cool, insert a wooden chopstick firmly into the bottom of each apple for a handle.
• Line a baking sheet with parchment paper.
• Stir butter, brown sugar, corn syrup, and sweetened condensed milk together in a saucepan over medium-high heat. Bring to a boil, stirring constantly, and reduce heat to medium. Cook until a candy thermometer reads 248 degrees F (120 degrees C), 25 to 30 minutes; stir constantly to prevent burning. A teaspoon of the syrup, dropped in a glass of cold water, should form a firm ball. Remove caramel from heat and stir in vanilla extract.
• Working quickly, dip each apple into the hot caramel to completely coat the apple and about 1/2 inch of the wooden handle. Sprinkle apples with any desired toppings while still hot. Let caramel apples cool on the parchment paper. Use caution, caramel is very hot.