Peanut Butter Caramel Dip with Sliced Apples
Yesterday, I packed some grapes for the girls when packing their school lunches. I thought I would make something different today. I had a little leftover caramel au beurre salé from the weekend. It's a sweet caramel sauce with salted butter. We drizzle it over ice cream. I decided to mix a little creamy peanut butter into the caramel, along with some raw honey that I just discovered at the local market.
Peanut butter caramel is a great dip with any fruit, drizzled over ice cream or even on celery. Enjoy!
Yields: 62 Fuji apples
2 tablespoons lemon juice
1 tablespoon butter, diced
2 pinches fleur de sel (or regular salt), finely ground
1/4 cup sugar
1/2 cup heavy cream
1/3 cup creamy peanut butter
1 tablespoon crème fraîche (optional)
1 tablespoon light corn syrup
2 tablespoons raw honey
I usually don't peel apples. Core and thinly slice the apples into wedges. Brush the slices with lemon juice to prevent them from browning.
In a non-stick sauce pan, melt the sugar without any water over high heat. It's important to carefully watch the sugar; as soon as the edges of the pan start caramelizing, immediately lower the heat to medium-low.
Gently jiggle the saucepan in circles. Do not use a spoon! Lower the heat to the lowest setting when there are only a few remaining non-caramelized pieces. Don't let the sugar get dark brown or you'll get a burnt taste.
When all the sugar is an amber color, remove from the heat, pause for about a minute (be careful of splattering when the butter is added), then slowly add the butter and salt. Stir constantly with a wooden spoon. Bring back to the stove using the lowest setting, and add the heavy cream little by little. Let the sauce cool down a bit. Add the crème fraîche (if used), raw honey, corn syrup and peanut butter. Stir well.
I pack the apples in a plastic box and the peanut butter caramel dip in a mini snack cup so that the kids can dip their fruit in the caramel.
I tend to use Fuji or Golden Delicious apples, which are some of the sweetest varieties.
As David Lebovitz advises, to make a smoother more spreadable product, add a tablespoon of light corn syrup to the sugar.
Once the sauce is completely cool, you can store it in a jar for up to 2 weeks in your refrigerator.
I just discovered this wonderful Manuka honey from New Zealand that is to die for. You can substitute agave nectar or just simply omit it if you want the sauce to be less sweet.
Published By: on August 25, 2009.