Sauced: Caramel Sauce
While my pizza was my barbecue team's best showing at a grilling competition a couple weekends ago, our pecan-stuffed apples also got us a call in ninth place in the apple dessert category. While I watched other teams turn in elaborate apple tarts and cakes done on the grill, I thought we wouldn't break the top ten, so our placing was a bit of surprise—one that I credit a lot this incredible caramel sauce.
In considering what to do for a grilled apple dessert, I wanted to showcase the apples in a simple fashion, but also play up the dish to appease the sweet teeth of the judges. The brown-sugar and pecan stuffing primarily did this, but I thought adding a little extra something couldn't hurt, and hunted down a nice looking caramel sauce recipe to accomplish that goal.
Not being adept at candy making, I thought this recipe sounded simple, delicious, and relatively foolproof, all which were proven correct as I assembled the sauce with ease by boiling sugar to a deep amber, then adding in heavy cream, butter, and vanilla.
A rich and sugary treat, this caramel sauce was the perfect addition for our stuffed apples—but better yet, I still have half a jar left to dress ice cream, cakes, and any other sweet my heart desires to make even better.
About the author: Joshua Bousel brings you new, tasty condiment each Wednesday and a recipe for weekend grilling every Friday. He also writes about grilling and barbecue on his blog The Meatwave whenever he can be pulled away from his grill.