Total Time:
Servings:Ingredients
Caramel
1 cup pressed apple cider
½ cup brown sugar, packed
¼ cup unsalted butter
¼ cup heavy cream
1 tsp vanilla
Apples
3 tbsp unsalted butter, divided
2 cups Dole Chef-Ready Cuts Diced Apples
⅓ cup granulated sugar
2 tsp cinnamon
1 tbsp apple brandy (optional)
Skyr Bowl
Plain granola, as needed
Skyr yogurt, as needed
Directions
Caramel
- Place apple cider in a saucepan over medium heat and bring to a boil. Reduce heat and allow to simmer until cider is reduced to about ¼ cup (15-20 minutes).
- Once the cider is well reduced, add brown sugar, butter and heavy cream - stirring regularly to prevent burning. Simmer the caramel mixture for another 10-15 minutes or until lightly thickened.
- Remove from heat, the caramel will thicken further as it cools. Set aside for laer.
Apples
- Place 2 tbsp of butter into a sauté pan over medium heat. Once butter is melted, add apples, stirring regularly.
- Cook apples for 2 minutes, then add cinnamon and sugar. Sautée for another 3-5 minutes until apples begin to turn translucent.
- Remove from the flame and add brandy (if using). Flambé to burn off any alcohol.
- Add the last tbsp of butter and sauté until the apples are tender and transulcent, about 3 more minutes. Remove from heat and set aside.
Skyr Bowl
- Scoop desired amount of skyr yogurt into a bowl and top with granola. Add a scoop of apples next to the skyr and lightly drizzle the cider caramel on top. Serve immediately.
