French caramelized apples
Instructions:
- 6 tablespoons unsalted butter
- 1 1/4 cups granulated sugar
- 4 to 5 pounds Granny Smith apples, peeled, cored, and sliced
- 1/2 teaspoon ground cinnamon, optional
- Heat oven to 400 degrees F.
- Combine 4 tablespoons of the butter with the cup of sugar and a tablespoon of water in a 10- or 12-inch nonstick ovenproof skillet, and turn the heat to medium.
- Cook, shaking the pan occasionally (don’ stir), until the sugar melts into the butter and the mixture bubbles.
- Turn off the heat and add the apples in layers; about halfway through, dot with some of the remaining butter and sugar.
- Use the remaining butter and sugar on top of the last layer, along with the cinnamon if you like. Put in the oven.
- Bake, undisturbed, until the apples give up their liquid and it evaporates and the sides of the mass are dark brown and sticky looking.
- This will take around 45 minutes, but it could be considerably longer or shorter depending on the water content of your apples.
- Remove and let cool.
- Serve straight from the pan, or for a more attractive presentation, invert onto a plate.
- Serves approximately 6 to 8.