Sunday, January 2, 2011
Apple Pie With Apple Caramel Sauce
Anyway, I was most proud of the apple caramel sauce I made by boiling down the peels and cores with water until I had a syrupy reduction, then adding sugar and boiling into caramel, then some milk and vanilla and I had a perfect caramel sauce with a hint of fragrant fresh apple.
Wow, I've really patted myself on the back here, haven't I? I need to go run some of this off.