Save room for dessert! Here’s a recipe of a deconstructed version of the fall classic: The Caramel Apple Sundae.
Caramel Apple Sundae
- 3 tablespoons butter
- 4 medium-size, Granny Smith apples (about 1¼ pound), peeled, cored and cut into half-inch slices
- 1 small jar caramel sauce
- 1 pint vanilla ice cream
- 1 cup salted cocktail peanuts, roughly chopped
- Melt 2 tablespoons of butter in a large sauté pan over medium heat. Add apples and sauté, turning occasionally for even cooking, until slightly golden and softened but still holding shape, about 10-12 minutes.
- Meanwhile, in a small saucepan over medium heat, add caramel sauce and heat gently.
- Disperse apples into 4 serving bowls and spoon warm caramel sauce over.
- Top each with a scoop of ice cream, spoon more caramel over the top and garnish with peanuts.