慢炖锅焦糖苹果

慢炖锅焦糖苹果

Ingredients

  • 2包(每包11盎司/311克)焦糖味香草,打开包装
  • 2汤匙(30毫升)水
  • 8至10个小苹果
  • 8至10木签或筷子
  • 调味撒料、迷你巧克力片、切碎的坚果、压碎的饼干或椒盐脆饼、海盐。

Directions

  1. 将焦糖和水放入3夸脱(约3升)的慢炖锅内胆中。
  2. 盖上盖子,以高档慢炖40至60分钟,或以低档慢炖1至1 1/2小时,每20分钟搅拌一次,直到焦糖完全融化。
  3. 在一个大盘子上铺一张烘焙纸。在烘焙纸上喷洒不粘锅烹饪喷雾油。
  4. 把木签插入苹果的茎端。
  5. 将苹果蘸入融化的焦糖中,直到均匀裹上酱汁。用勺子把焦糖浆浇到苹果上,使其均匀沾上焦糖。多余的蘸酱放回慢炖锅中。从苹果底部刮掉多余的部分。
  6. 立即使用调味撒料、迷你巧克力片、切碎的坚果、压碎的饼干或椒盐脆饼、海盐对苹果进行装饰。
  7. 放到一个准备好的烘焙纸上。在冰箱中冷藏至少一小时,让其凝固。从冰箱中取出,在食用前使其在室温下软化15分钟。
份量:8-10

测试厨房小贴士:

  • 我们建议使用低档慢炖融化焦糖。如果您选择使用高档,要不断搅拌以避免烧焦。务必彻底清洗苹果,以清除任何表面上的蜂蜡。如果焦糖混合料变得太稠,要加水搅拌。在焦糖还未凝固前,要快速的滚上装饰配料。应立即冷藏,让焦糖凝固。

RECIPE TAGS

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