Charred and Sugared Apples
These charred and sugared apples celebrate the season in a uniquely flavorful way. This very simple recipe can be made quickly and the point is actually to carmelize the sugar on all surfaces. The contrast in texture and flavor is delicious over yogurt or ice cream, added to top pancakes or granola, or even eaten all by themselves.
2 Tbsp La Tourangelle Walnut Oil
- 2 Tbsp maple syrup
- 1/2 cup Gueuze-style ale (or other Belgian ale)
- 10-12 small or medium crisp apples
- Organic cane sugar for sprinkling
- To create the starburst pattern, cut apples on a slight horizontal diagonal and remove any remaining seeds. With a pairing knife, remove the stem and stamen ends.
- In an enameled skillet set over medium heat, add the walnut oil and sear apple halves for 3-5 minutes per side or until deeply golden. Cook in batches to avoid crowding the pan.
- Once you have browned all the apples, return to the pan cut side up and add ale and maple syrup. Bring to a boil, then lower heat to simmer for 7 minutes or until liquid is reduced by half and apples are tender but still hold their shape.
- Remove pan from heat. Sprinkle sugar over apple surfaces and with a kitchen torch, run the flame back and forth across them until the sugar brûlées and their edges blacken in parts. If you do not have a kitchen torch, preheat the broiler once you begin searing the apples and broil for 3-5 minutes, until sizzling and blackened in parts.
- Allow to cool for at least 5 minutes before serving.