This guest recipe comes to us from Chef Jon Ashton. Chef Ashton creates original recipes with premium ingredients found at your local market or liquor store. He loves to create meals and desserts using flavored liquors, like his sauteed apples recipe featured here.
Sautéed Apples with Espresso Caramel Sauce
Courtesy of Chef Jon Ashton
Makes 8 servings
6 ripe, but firm, golden delicious apples, cored and quartered
1 cup powdered sugar
1 cup granulated sugar
1 cup heavy whipping cream
8 tablespoons unsalted butter
1/2 cup Van Gogh Double Espresso® Vodka
2 tablespoons butter
Vanilla ice cream
Garnish sprigs of mint (optional)
Caramelize the sugar in a medium sized pan placed over medium heat. Stir sugar as it liquefies. When it reaches a dark, golden color, carefully add the Van Gogh Double Espresso® Vodka and cream, then reduce heat. Stir in six tablespoons of butter. Let the butter melt and remove the pan from the heat.
Melt two tablespoons of butter in a sauté or frying pan over medium heat. Shower the apples with powdered sugar and place them in the pan. Cover the pan and cook for approximately 10 minutes or until tender. Turn apples once, halfway through the cooking time. Serve with a scoop of vanilla ice cream topped with the sautéed apples and drizzled with the Van Gogh Double Espresso Vodka caramel sauce. Garnish with mint, if desired.
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