Apple Skin Caramel March 16 2017
Another excellent waste reduction idea coming out of our kitchens. After a big batch of plum and apple jam, Cristy came up with this Apple Skin Caramel to get the most out of the whole apple. Apple skin caramel tastes exactly like tartine syrup or a non alcoholic calvados.
This is delicious spooned over ice cream, a crumble or apple tart. This morning we made peach, ricotta and apple skin caramel muffins for the Marrickville cafe.
Skins from 5 apples
1 cup of sugar
1 cup of water
Place apple skins, water and sugar in a pot over low heat, stirring until sugar has dissolved. Once at a simmer, take off the heat and let the skins infuse the syrup for an hour or so.
Strain through a fine mesh into a small saucepan. Over a low heat, bring the syrup back up to a simmer, swirling the pot occasionally to distribute the heat. Once it reaches a nice caramel colour, take off the heat.
Gently stir in some hot water, we suggest about a 1/4 of a cup. However depending on your desired consistency, you can add more. If left it will become toffee.
Here you can also add a bit of cream to make butterscotch or sprinkle of salt if you're feeling adventurous.