Beer Poached Apples With An Amber Ale Caramel Sauce
I came across Albion Amber Ale, from Marin Brewing Co this week. It isn’t a traditional Amber, but the flavors are bright and complex. One taste of this brown ale, and a caramel sauce immediately came to mind. The rich toffee and nut flavors paired beautifully with this recipe and the strong caramel and malt flavors came through in the sauce in such an amazing way.
Even if you skip the apple, this sauce is so incredible you can eat it right out of the jar with your fingers.
Beer Poached Apples with Amber Ale Caramel Sauce
4 fuji apples
2 1/2 cups (20 oz) Amber Ale
2-4 cups hot water
2 cups brown sugar, packed
3/4 cup heavy cream
2 tbs butter
Peel all four apples with a vegetable peeler. With anremove the core of the apples. Place in a large sauce pan or pot, cover with the beer. Add enough water so that the apples are no longer touching the bottom of the pot. Bring the liquid to a boil, then reduce heat to maintain a strong simmer. Roll the apples with a fork frequently to insure that all side of the apples are evenly cooked. Poach for 20 minutes or until the apples are fork tender. Use a slotted spoon to remove the apples.
Raise the heat to a strong boil and reduce the liquid to 1 cup. Depending on how much water you added, this should take about 20-30 minutes. Remove from heat and add the brown sugar, stir until dissolved. Add a thermometer with a clip to the side of you pan, submerging the tip in the liquid, but making sure it does not hit the bottom of the pan.
Boil, without stirring, until the temperature reaches between 225-230 degrees. Remove from heat and stir until the bubbling subsides. Add the cream and butter, stir to combine. Allow to cool.
Top the apples with the caramel and the chopped nuts.
Another fabulous way to serve this is to chop the apples, and serve the apples, nuts and caramel over vanilla ice cream. Amazing.