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Goals | Apple Dulce de Leche

28 October 2011

Apple Dulce De Leche
I’m not much of a formal goal-setter. I’m usually too fickle and impulsive. But I set a few goals that I want to accomplish before the end of the year. Nothing too serious. One involves beer, the other wine, and the third I accomplished last weekend when Mike and I went apple picking at Larriland Farm. It was a perfect autumn day, fragrant with fallen apples fermenting on the orchard’s floor. Mike ate a bratwurst, I saw some goats, and we came home with almost ten pound of apples and a fifteen-pound pumpkin.
apple orchard
The apples are perfect just as they are. But I promised Mike a pie and made good with this free-form tart instead. I wanted to make a caramel topping but went ahead and made the recipe’s simple glaze too. It felt redundant to put a dulce de leche on top of a glaze but somehow less so to stir them together first, so that’s just what I did. The result is a dulce de leche that tastes like a caramel apple all on its own. It’s even better if you dip into it with slices of a crisp granny smith straight from the orchard and would be a welcome drizzle atop ice cream (vanilla or cardamom), angel food, or pound cake.

Apple Dulce de Leche
Inspired by this glaze

Ingredients
1 14-ounce can sweetened condensed milk
pinch of sea salt
1/4 cup sugar
peels and cores from 3 large apples
~1 1/2 cups water

Instructions
Pour the sweetened condensed milk into a small pot. Heat on low for approximately 30 minutes, whisking frequently, until it has thickened and become caramel colored. Stir in a pinch of sea salt.

Meanwhile, put the apple peels and cores and the sugar in a medium pot, and add enough water to just cover. Simmer over medium-low heat for 25 minutes. Strain the syrup through a sieve, and discard the peels and cores.

Whisk the syrup one half cup at a time into the caramel, until the mixture reaches the desired consistency. Serve warm. Stored in a jar in the refrigerator, it will keep for several days.


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