Caramelized Apples: Pan-Fry To Perfection In Easy Steps

Caramelized apples are a delicious treat and a perfect topping for pancakes, waffles, ice cream, yogurt, oatmeal, and cakes. They are easy to make and require only a few simple ingredients: apples, butter or margarine, sugar (brown or coconut), and cinnamon. Optionally, you can add honey, vanilla extract, or lemon juice. The apples are peeled, cored, and cut into cubes or slices, then fried in butter or margarine until softened. The cinnamon and sugar are added, and the apples are cooked until they are soft, golden, and coated in a thick, sticky syrup. With a preparation and cooking time of under 20 minutes, caramelized apples are a quick and tasty dessert or snack.

Choosing the right apples

Firstly, it is recommended to opt for a firm apple variety. Softer apples tend to fall apart while cooking, so varieties like Braeburn, Granny Smith, Fuji, Pink Lady, Gala, or Honeycrisp are good choices. Granny Smith apples are particularly popular because of their tart flavour, which pairs well with the sweet, buttery caramel sauce.

If you want to reduce the amount of sugar in your dish, a slightly sweeter apple like Elstar can be a good option, as you'll need less added sugar.

Additionally, consider the colour of your apples for presentation. Using both green and red apples, such as Granny Smith and Gala, adds vibrancy and makes the dish more visually appealing.

Finally, it's important to note that you don't need to peel the apples. The skin softens during the caramelization process and adds fibre to your dish. However, if you're serving the caramelized apples as a delicate topping for a cake, you may prefer to peel them for a prettier appearance.

Preparing the apples

Selecting the Right Apples:

Choose apples that are firm and sweet, such as Gala, Honeycrisp, Fuji, or Rave. Avoid softer varieties that may turn mushy during cooking. Granny Smith apples can also be used if you prefer a tarter flavor.

Peeling and Coring:

Start by peeling the apples to remove the skin. This step is optional, but it creates a more delicate appearance, especially if you plan to use the caramelized apples as a topping on cakes. After peeling, core the apples to remove the seeds and any tough parts.

Cutting the Apples:

Cut the apples into uniform pieces. You can dice them into 1/2-inch cubes or slice them into thin wedges or crescents, depending on your preference and intended use. Just ensure that the pieces are of similar size to ensure even cooking.

Preventing Oxidation:

Apples tend to oxidize and turn brown quickly after cutting. To prevent this, you can prepare the other ingredients first and then cut the apples last, so they go into the pan as soon as possible. Alternatively, you can store the cut apples in acidulated water (water with a splash of lemon juice or vinegar) to preserve their color if you're not using them right away.

Melting Butter:

Before adding the apples to the pan, melt some butter or margarine in a frying pan or skillet over medium heat. You can also use coconut oil or regular vegetable oil for a vegan option.

Cooking the Apples:

Place the prepared apples in the pan with melted butter and cook them until they reach your desired level of tenderness. This usually takes around 5 minutes, but you can adjust the cooking time based on your preference. Stir the apples occasionally to ensure even cooking.

Once you've completed these steps, you'll be ready to add the additional ingredients, such as sugar and cinnamon, to create the caramelization. Remember to stir the apples frequently during the entire cooking process to prevent burning and ensure even caramelization.

Choosing a pan

When it comes to choosing a pan for caramelizing apples, there are a few key factors to consider. Firstly, it is recommended to use a non-stick skillet or frying pan. This is because the apples can be easily stirred and flipped in a non-stick pan, ensuring even cooking and preventing them from sticking to the pan.

Secondly, the size of the pan is important. Choose a pan that is large enough to accommodate the number of apples you plan to caramelize. The apples should be able to form a single layer in the pan, with a little space between them, so that they can be stirred and cooked evenly.

Additionally, the material of the pan can affect the cooking process. A heavy-bottomed pan, such as one made of cast iron, can provide even heat distribution and prevent hot spots. This can help to ensure that the apples cook evenly and prevent burning.

For those who prefer a more environmentally-friendly option, a ceramic-coated pan is a good choice. Ceramic coating is often free from harmful chemicals such as PTFE and PFOA, making it a safer and more sustainable option.

Finally, when choosing a pan, consider the handle. Opt for a pan with a heat-resistant handle to protect your hands from the heat and make it easier to maneuver during the cooking process.

In summary, when choosing a pan for caramelizing apples, look for a non-stick skillet or frying pan that is large enough to accommodate the apples in a single layer. A heavy-bottomed pan, such as cast iron, can provide even heat distribution, while a ceramic-coated pan offers a more environmentally-friendly option. Don't forget to choose a pan with a heat-resistant handle for added convenience and safety.

Adding the right ingredients

The ingredients you'll need for caramelising apples in a pan are apples, butter or margarine, sugar, cinnamon, and lemon juice or water.

Firstly, you'll want to select the right apples. Choose a firm, sweet apple variety such as Gala, Honeycrisp, Fuji, or Rave. Avoid softer apples as they will turn mushy. You can leave the skin on, but if you're serving the apples as a delicate topping, you may want to peel them. Cut the apples into uniform pieces, about 1/2-inch cubes or slices.

Next, you'll need some fat to cook the apples. Butter is a popular choice as it adds a rich flavour, but you can also use margarine or oil. If you're making a vegan dish, go for margarine or oil.

The sugar is what gives the apples their caramelisation. Coconut sugar is recommended for its warm and toasty flavour, but you can also use brown sugar or cane sugar. If you're using liquid sweeteners like maple syrup or agave, you might get a less sticky result.

A pinch of cinnamon is the perfect spice to enhance the flavour of the apples. You can also add a bit of ground nutmeg or other spices like cloves or allspice.

Finally, a splash of lemon juice or water will help prevent the apples from drying out or burning. The lemon juice also adds a nice tangy balance to the sweetness of the dish.

Now that you have all the right ingredients, you're ready to start cooking!

Storing and reheating

Caramelized apples can be stored in an airtight container or a mason jar in the refrigerator for up to 5 days. They can also be frozen for up to six months. When storing, ensure the apples are completely cooled before placing them in the refrigerator or freezer.

When reheating, it is best to use a pan on low heat or a microwave. If the apples have become too dry, add a little water to the pan or dish before reheating. Reheat until just warm.

Caramelized apples are best enjoyed fresh, but if you must make them in advance, it is recommended to make them no more than a day ahead of time.

Frequently asked questions