Honey Roasted Apples with Honey Butter Caramel Sauce Studded with Toasted Sesame Seeds, Flavored with Rose Water and Vanilla
Honey Roasted Apples (recipe) were my dinner tonight. In my defense, even after two weeks of testing and tasting, photos were needed for the blog and the caramel sauce a last refinement. So, I roasted a batch of apples. Once a serving was plated 
and photographed, I taste tested.
Hmm, another bite was required to be sure. Then another bite led to an additional half serving, quickly followed by the other half. So fragrant, so flavorful, so tender, so juicy, so delicious that I finished the remainder of the apples. And that was my dinner.
Lesson learned: Only make Honey Roasted apples when there are other people around to share them.
Speaking of dessert
Working on finding the right dessert for the upcoming cooking class, meant that dessert, and specifically apple desserts, have been on my mind. After this evening’s final test and taste and dinner, Honey Roasted Apples have come out the winner for the September 22nd Late Summer Early Fall Favorites Cooking Class. I’m guessing they’ll become one of your favorite apple desserts as well.
Just a few seats remaining for this class. For more information and to register, send me a comment in the “Leave a Reply” box below or email me: Janice@EverydayHealthyEverydayDelicious.com
Here’s our menu:
♥ Roasted Whole Celeriac with Coriander
Rich deep flavor and luxurious texture
♥ Salade Nicoise
A Composed Main Dish Salad—the essence of late summer on a platter
♥ Honey Roasted Apples
Topped with a Light Caramel Sauce Studded with Toasted Sesame Seeds and Flavored with Rose Water & Vanilla
Honey Roasted Apples
An easy recipe for making thickly sliced, tender Honey Roasted Apples. While the apples roast in melted butter and honey, this mixture thickens into a light caramel sauce. A little rose water and vanilla up the flavor and a bed of labneh (strained yogurt) adds a delightfully creamy contrast. Much quicker, easier and perhaps even tastier than apple pie.
You’ll find Honey Roasted Apples as delicious cold as hot. Naturally gluten-free.
Inspired by and adapted from a recipe from Farideh Sadeghin.
Makes 3-4 servings Printer-Friendly Recipes
Active Time 10 minutes
Total Time 50 minutes
Ingredients
3 tablespoons (1½ ounces) lightly salted butter
2 ½ tablespoons light, local honey
2 large tart, crisp apples, such as Pink Lady or Fuji
2 ¼ teaspoons rose water
¾ teaspoon pure vanilla
1 teaspoon toasted sesame seeds
Labneh at room temperature for serving
Instructions
- Heat the oven to 400 degrees. Put the butter in a 7 x 9-inch baking dish. Place the
baking dish in the heating oven just to melt the butter. When melted, remove the baking dish and stir in the honey. - Quarter and core the apples. Then cut each quarter lengthwise on the diagonal. Toss the apple slices with the honey butter mixture. Cover the baking dish with a tight-fitting lid or aluminum foil. Roast for 30 minutes.
- Take the baking dish from the oven and remove the foil. Gently toss the apples with the sauce. Bake uncovered for another 15 minutes. Remove the baking dish
from the oven and toss the apples in the light caramel sauce. - Switch the oven to high broil. Place the baking dish on an oven rack about 6 inches from the broiler. Broil the apples for 2 minutes, turning the baking dish 180 degrees after 1 minute. Remove the baking dish to a wire rack.
- Transfer the apples to a small mixing bowl, leaving as much of the caramel sauce
as possible in the baking dish. Stir in the rose water, vanilla and sesame seeds. Pour this over the apples, tossing gently to coat them. - Place a smear of labneh on each plate. Divide the Honey Roasted Apples between the plates. Top each serving with some of the caramel sauce.
Labneh—Yogurt Cheese and Whey
To serve with Honey Roasted Apples with labneh, strain the yogurt for only 2-4 hours for a light and fluffy texture.
1½ cups organic, plain whole milk yogurt with “live and active cultures”
- Line a strainer with four layers of damp cheesecloth. Place the strainer over a glass or
ceramic bowl or measuring cup. - Transfer the yogurt into the cheesecloth-lined strainer.
- Gather together and tie up the ends of the cheesecloth.
- Let the yogurt drain for 2-8 hours sitting on a kitchen counter. The longer it drains the thicker its consistency.
- Remove from the cheesecloth and store the yogurt cheese in the fridge for up to two weeks.
- Store the liquid whey in a clean jar in the fridge. Add the whey to smoothies, bread dough and/or any number of recipes for fermented beverages, vegetables and fruits.