Bourbon Poached Apples with Salted Caramel Cream


  1. For the salted caramel cream: In a small saucepan, stir together 1 cup of sugar and water. Cook on medium-high heat for approximately 15 minutes or until sugar starts to turn a light golden color. Reduce heat to low, immediately add 1 cup of heavy cream. Wait 30 seconds and stir, add salt and stir until dissolved. Set aside and cool to room temperature.
  2. In a medium bowl, beat remaining cream and vanilla to form stiff peaks.
  3. In a separate medium bowl, cream together the cream cheese and remaining sugar until smooth, about 3 minutes. Fold in whipped cream and ½ cup of the salted caramel. Refrigerate.
  4. For the bourbon poached apples: In a large pot, stir together apple juice, bourbon, ½ teaspoon cinnamon, nutmeg and honey until combined. Add apples and bring to a boil. Reduce to a simmer and cook for approximately 15-20 minutes or until fork tender. Stir occasionally.
  5. Serve warm apples with salted caramel cream and garnish with reserved caramel sauce. Dust with remaining cinnamon and powdered sugar.

Recipe Courtesy of Chef Linsey, ALDI Test Kitchen