Apples are amazing. Naturally sweet with a beautifully crisp texture and lots of health benefits. They can be enjoyed anywhere from au naturel to cooked and pureed into a smooth sauce. There are super sweet apples and super tart ones and plenty of choices in between, but one thing is for sure… they are all delicious and it is officially apple season in North Carolina, so I am making my spiced cider braised apples for dessert tonight.
This is one of my favorite fall desserts. It is simple, it can be made ahead and as desserts go, it is a fairly healthy choice. Crisp apples are cooked in apple cider and some warm spices and once the apples are tender, that cider will be transformed into a beautiful caramel to drizzle over the apples and maybe a little dollop of whipped cream. Delicious, comforting and the perfect way to end a cool fall evening.
Let’s get started…
Start by slicing your apples in half and removing the seeds. I use a sharp knife to trim a little wedge out of the center of the apples, but you could also use a melon baller to remove them.
Gather 2 1/2 cups of apple cider, 1/2 cup of brown sugar, 2 tablespoons of butter, a cinnamon stick, 1 teaspoon of vanilla extract, 1/3 cup of heavy cream and a pinch of salt, all spice and cardamom.
Place a large skillet over medium heat and add 2 1/2 cups of apple cider, 1/2 cup of brown sugar, 2 tablespoons of butter and a cinnamon stick. As soon as the cider is warm enough to melt the butter, whisk to combine the brown sugar and butter and place the apples into the cider cut side down.
Reduce the heat to just below medium. You want the cider to simmer, but not boil. Let the apples cook for about 10 minutes and then carefully flip them and continue simmering.
Cook the apples until they are tender, flipping them a few more times. Medium sized apples will take about 20 minutes and larger apples will take longer. You want the apples tender enough to be easily pierced by a fork, but not so tender that they will fall apart.
As soon as the apples are done braising, use a slotted spoon to transfer them onto a plate.
Set the apples aside for now and increase the heat to medium. Boil the cider for 12-15 minutes or until it has reduced and begins to thicken.
Carefully, remove the cinnamon stick and add 1/3 cup of heavy cream, a teaspoon of vanilla extract, a pinch of salt, all spice and cardamom into the cider. Whisk to combine and keep the skillet over medium heat until the sauce is smooth and everything is fully incorporated.
Remove the sauce from the heat. You can spoon it over the apples directly from the skillet or transfer it into a heatproof glass jar, if you are planning on serving the apples later. The sauce will stay silky in an air tight jar at room temperature, so this is a great dessert to make in advance.
My husband loves these apples on their own, but I love them nestled next to some whipped cream, drizzled with the spiced cider caramel sauce and sprinkled with some finely chopped pecans. It’s hot and cold, sweet and salty, creamy and sticky… in other words, perfect.
These apples are fantastic. The cider transforms into the best caramel sauce and the spices add beautiful layers of flavor. The kick of cinnamon, all spice and cardamom are so warm and cozy.
If you are looking for a wonderful whipped cream to serve alongside these apples, I love this brown sugar whipped cream and my cinnamon whipped cream too.
Braising is such a wonderful way to celebrate the humble apple. By bringing out their natural sweetness and allowing their flavors to create a smooth, silky caramel, apples will soon become your go to fall dessert.
Spiced Cider Braised Apples
Ingredients
- 2 firm, sweet apples, halved with the seeds removed
- 2 1/2 cups of apple cider
- 1/2 cup of brown sugar
- 2 tablespoons of butter
- a cinnamon stick
- 1 teaspoon of vanilla extract
- 1/3 cup of heavy cream
- a pinch of salt
- a pinch of all spice
- a pinch of cardamom
- whipped cream (garnish)
- pecans, finely chopped (garnish)
Instructions
- Combine 2 1/2 cups of apple cider, 1/2 cup of brown sugar, 2 tablespoons of butter and a cinnamon stick in a large skillet over medium heat
- While the cider is warming, slice both apples in half and remove the seeds
- Once the cider is warm and the butter has melted, place the apples cut side down into the skillet
- Reduce the heat to medium low and simmer the apples for about 20 minutes, flipping them every few minutes, until they are just tender (do not cook them past tender or they will begin to fall apart)
- Use a slotted spoon to transfer the apples out of the cider and onto a serving dish
- Increase the heat to medium or medium high and bring the cider to a low boil
- Boil the cider for 12-15 minutes or until it begins to thicken
- Remove the cinnamon stick and add 1/3 cup of heavy cream, a teaspoon of vanilla extract, a pinch of salt, all spice and cardamom whisking until smooth and fully incorporated
- Remove the sauce from the heat and spoon over the apples
- Serve garnished with whipped cream and crushed pecans
