Autumn Apple Saute Recipe

CHEFJohnson & Wales Freshman Brittany RaderPREPARATION TIME 10 minutes

COOKING TIME25 minutes

INGREDIENTSCARAMEL SAUCE½ cup granulated sugar 1 tbsp. water3 tbsp. unsalted butter¼ cup heavy cream 1 tsp. sea saltAPPLE SAUTɾ cup Tropical Food’s PB&J mix®, crushed 2 medium gala apples2 tbsp. brown sugar1 tsp. cinnamon1 tsp. cardamom½ tsp. nutmeg2 tbsp. butter

CARAMEL SAUCEAdd sugar and water in heavy bottomed pan. Stir until water is incorporated; add extra tsp. of water if needed. Turn heat up to high and stir only once. If sugar crystals begin to form, take a pastry brush and wipe edges. When sugar starts to turn amber, remove from heat and add butter quickly. Stir the butter until sauce is consistent. Use extreme caution in this step as a hot reaction is brewing in the pot. Pour cream in and keep stirring, using caution. Stir salt in and set aside to cool.

APPLE SAUTÉPeel and core apples; dice into medium size cubes. Toss apples with brown sugar, cinnamon, cardamom, and nutmeg. Melt butter in a medium size sauté pan on low to medium heat. Add diced apples after butter is melted, turn heat up to medium. Be sure to scrape bottom of pan a few times with spatula to prevent scorching. The apples are finished when the butter and sugar begin to caramelize (usually 5-10 minutes).

SERVINGDivide apple sauté among desired dishes. With a spoon, drizzle caramel on apples. Top with a small handful of crushed Tropical Food’s PB&J mix®.