Caramel Honey Apple
A sweet and comforting Rosh Hashanah classic that balances the tartness of crisp apples with a rich, golden honey-caramel glaze.
Ingredients
- •4 large Granny Smith or Honeycrisp apples, peeled, cored, and sliced into wedges
- •1/2 cup high-quality honey
- •1/4 cup light brown sugar, packed
- •2 tablespoons coconut oil or margarine
- •1 teaspoon ground cinnamon
- •1/4 teaspoon ground nutmeg
- •1/2 cup chopped walnuts or pecans (optional)
- •1 tablespoon fresh lemon juice
Instructions
- 1
In a large bowl, toss the apple wedges with the lemon juice to prevent browning.
- 2
In a large skillet over medium heat, melt the coconut oil or margarine.
- 3
Add the apple wedges to the skillet and sauté for 5 to 7 minutes until they begin to soften slightly.
- 4
Stir in the brown sugar, cinnamon, and nutmeg, coating the apples evenly.
- 5
Pour the honey over the apples and reduce the heat to low, allowing the mixture to simmer for 10 to 12 minutes until the sauce thickens into a glossy caramel consistency.
- 6
If using nuts, stir them in during the last 2 minutes of cooking.
- 7
Remove from heat and serve warm, ideally as a side dish or a dessert topped with a scoop of non-dairy vanilla ice cream.
💡 Chef tips
- Use a mix of apple varieties for a more complex flavor profile, combining tart Granny Smith with sweet Gala.
- If the sauce becomes too thick, add a teaspoon of warm water to loosen it to your desired consistency.
- These can be made ahead and gently reheated on the stovetop; store in an airtight container in the refrigerator for up to 3 days.
✅ How it should turn out
The finished dish features tender, translucent apple wedges coated in a deep amber, fragrant honey glaze that smells of warm cinnamon and tastes perfectly balanced between sweet and tart.