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Apple in a caramel cream sauce made with lightly salted Isigny Sainte-Mère AOC butter
Serves four
Preparation Time 15 minutes - Cooking Time 15 minutes
© Isigny Ste Mère
This recipe has been developed with Isigny Sainte-Mère products
Method:
Peel and core the apples, then cut lengthways into slices 2cm thick. Cook them in a frying pan with 50g of butter and 50g of sugar until soft and golden. Take them out of the pan and keep warm.
With the remaining 150g of sugar and 100g of butter, make a caramel in a thick-bottomed pan. Once the caramel takes on a gold colour, deglaze the pan with the crËme fraÓche. Reduce the mixture until it coats the back of a spoon.
Arrange the cooked apple slices like the petals of a flower around each plate, pour the caramel sauce over them and decorate with a scoop of ice cream in the middle of each plate.
