For 3 – 6 portions
- 3 small apples (eating apples) – Peeled cored and cut in half
- 1 Rooibos tea bag infused 5 minutes in 50ml of boiling water
- 50g caster sugar
- 25g salted butter
In a small pan, melt the butter. Then add the sugar and stir for 2 minutes until the sugar starts to caramelise. Now add the 50ml infused tea (without the teabag) and the apple halves. Stir and cover for 5 minutes. To allow the apples to soak up the flavours and soften a bit.
After 5 minutes, remove the cover and continuously stir the apples turning them from side to side until they become golden and the liquid on the bottom of the pan becomes heavy with a syrup-like consistency.
The liquid should taste like liquid caramel. Remove from the pan and place in a heatproof dish to cool down.
I did this to serve with a basic vanilla ice cream (top picture), but could be used with natural yogurt or as a topping on porridge… you can even use it to top a basic pound cake with lemon zest. It is just too sweet to be eaten as it is. Only a half apple was used for the portion above.
This can be kept for about 3 days in the fridge.
Note: I used eating apples because they are very resistant and will not breakdown during the cooking. The cooking apples tend to be too weak and also too acidy for my liking.