Caramel Apple Sundaes - A Fall Treat!

     On the way home from our class at The Cook’s Nook in McPherson, we stopped in Lindsborg for their Swedish festival. Despite the rain, they managed to have a parade and we took in some traditional Swedish dancing, and even saw a few friends.
     Caramel Apple Sundaes were being offered at one of the food booths. While they looked delicious, we were way too full to eat anything else. However, the idea stuck with us and so we’ve created our own version of a dessert that is sure to become a seasonal must at our house.

Caramel Apple Sundaes
Apples, peeled, cored, thinly sliced— such as Golden Delicious, Red Rome,
Granny Smith, Jonathan – allow about 1 apple for 2 to 3 sundaes
About 1 tablespoons butter per apple
About 1 to 2 tablespoons craisins per apple, optional
Pinch of ground cinnamon
Pinch of salt
About 2 to 3 tablespoons apple juice or cider for 1 apple (water would work, too)

1 recipe Creamy Caramel sauce or purchased prepared caramel ice cream sauce
Vanilla Ice Cream

Optional: Pie crust triangles -- made from your favorite recipe or use pre-made dough:  sprinkle dough with cinnamon & sugar, cut into triangles (no need to separate as dough will shrink as it bakes), prick and bake crust according to recipe directions,

1.     Apples - Melt butter in a skillet (non-stick works well) over medium heat. Add apples, craisins, cinnamon, and salt, and sauté until apples begin to soften, about 4 minutes. Add juice or cider and simmer until nearly evaporated; keep apple mixture warm until ready to serve. 

      Or cool, refrigerate and re-heat when ready to assemble. When ready to serve, add desired amount of warm caramel sauce to warm apples.
2.     Caramel Sauce – prepare according to recipe that follows.
3.     To assemble – Scoop ice cream into bowls, drizzle with warm caramel apples and sprinkle with toasted pecans.

Creamy Caramel Sauce
1 cup packed brown sugar
1 stick (1/2 cup) butter
½ cup heavy cream
1 tablespoon dark rum, optional

1.     In a saucepan combine sugar and butter. Cook stirring constantly, over medium heat, until mixture reaches a boil.  

      Turn to low and whisk in in cream and then rum. 

2.     Let cool and store in refrigerator. Sauce thickens as it cools.
3.     Serve at room temperature or re-heat. 

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