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Caramelized Apples

This recipe goes with Caramel Apple Mousse.

  • Yield: Makes about 1 1/2 cups

Photography: Sang An

Source: Martha Stewart Weddings, Fall 2011


  • 3 tablespoons unsalted butter
  • 3 Granny Smith apples, peeled, cored, and diced
  • 4 tablespoons sugar
  • Pinch of coarse salt
  • Lemon juice to taste


  1. Heat a large saute pan over medium-high heat. Add butter; heat until melted and sizzling. Add apples, sprinkle with 1 tablespoon sugar, and toss. Cook, tossing, until caramelized and tender but not mushy, adding sugar 1 tablespoon at a time. Adjust heat as necessary. Season with a pinch of salt and a few drops of lemon juice. Spread on a rimmed baking sheet to cool. Refrigerate up to 1 day before assembly.

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