I must confess that I am deathly afraid of two things, deep frying and making caramel. So it was with much trepidation that I approached this recipe. If only it did not sound so delectable I would have gladly skipped over it, and where have you heard of an ambitious home baker cringing at the thought of making caramel? Unacceptable! I blame my anxiety on all those recipes that warn of sugar burns and keeping a bowl of ice water close by to soothe these “molten sugar” accidents. I have made caramel before for my Creme Caramel and I tell you I was watching that boiling pot of sweetness closely wondering if it was going to spit up and stick to my fingers or splatter all over the kitchen taking my well-groomed eyebrows with it. Hah! That should take “sugaring the brows” to a whole new level! I even went so far as asking my dental hygienist where they got those fancy face masks and if they make them with glass so hot sugar or hot oil have no power to melt and penetrate it ( I have worn goggles while deep frying before but I looked so silly I stopped). Since I am writing this post now, I’m sure you’ve all surmised that I survived this round of caramel making. I am determined to conquer this fear of caramel and learn to tame the beast so to speak. I really fancy making spun sugar next, it didn’t seem that hard since I unintentionally made them anyway as I was stirring my sugar mixture. I kept lifting my wooden spoon and strands of caramel kept drifting here and there; it was driving me nuts!
I better stop rambling here before I discourage you from making this wonderful dessert! Although it was not without its disasters, it had nothing to do with the caramel but more from my desire to experiment. More in my cooking notes that follow the recipe.
Apples Confit with Caramel and Pound Cake
Recipe adapted from “The Notebooks of Michel Bras”
1 cup sugar
* 6 tbs corn syrup
* 6 tbs water
4 tbs butter
2 lbs 2oz of Golden Delicious apples
Pound cake batter (see recipe)
10 inch oven proof pan with cover.
Caramelize the sugar on the stove in an oven proof pan or a baking dish. When the caramel has a good color, add 2 tsp. water to stop the cooking, then add the butter.
Peel the apples and quarter them. Place the quarters, touching one another, on top of the caramel. Cover, leaving just a small opening, and cook for about 1 hour, until the apples are completely candied and puffed up in their juice. To speed up the process, remove the cover when cooking is nearly finished. Allow to cool for 30 minutes. There should be very little juice left.
Pound Cake batter
Prepare the pound cake batter as directed in the recipe, but cut all the proportions by one-third.
In the same skillet or dish, cover the apples evenly with pound cake batter. Place in a 325 °F oven for 45 minutes.
After cooking, allow to cool.
Before serving run a knife around the edge of the cake to loosen it from the dish. Cover the cooking dish with the serving dish and flip them over quickly to remove the cake. Lightly reshape the apples with a spatula and serve immediately.
I used a larger 11 inch pan (this was all I had) so I decided to make a half recipe for the pound cake instead of the third it called for; this made the thickness of the pound cake just perfect! I also decided to use the corn syrup and water method of making caramel instead of straight sugar; I find this more manageable. My troubles started when I decided to experiment with the type of apples to use. Please do not do this. I tried to mix golden delicious with Fuji apples and the latter could not hold up to the cooking time and could not absorb enough caramel, I was left with more liquid than I wanted. What this does is make the cake stick when unmolding. I could see where I used the golden delicious apples, the cake freely released. I was left with a third of a cake stuck to the pan; not a pretty sight. The Fuji apple pieces were barely discernible as they were decimated into a dark amber mush. So unfortunately I could not take a picture of the whole cake. And with the “Notebook of Michel Bras” bearing mostly line drawings, his recipes are open to interpretation anyway. I was ready to just dump the whole thing until I decided to have a taste. Oh my goodness, this was so scrumptious! The apples were sweetened just enough and went so well with the pound cake which was bathed now in a nice layer of caramel nirvana. I neatly sliced the remainder of the cake in triangular slices and kept them for dessert the next day.
As of now I really have no tips in making caramel. I guess you just have to make it often enough so you get used to the handling of it. It also helps to cover the work area with foil to catch those caramel drips because they are difficult to clean up. Also for caramel stuck pans and utensils, soaking it in warm water should do the trick. Oh, before I forget, don’t even attempt to taste the caramel while it sits innocently on your stirring spoon; caramel stays hot for a while and you could have numbed taste buds for days to come … trust me … I know.