"Reisling Roasted Apples w/ Almond Butter Caramel Sauce"

-1/2 Cup Sugar
-1 Cup Heavy Creme
-2Tbspns Almond Butter
-Handfull of Sliced Almonds
-Dusting of Cinnamon/Nutmeg

-In sauce pan, simmer down sugar on medium heat, but NOT stiring until sugar starts to carmelize.
-Once Sugar begins to melt, Sitr regularly until Sugar turns golden in color.
-Remove from heat & SLOWLY add heavy creme to melted Sugar (Sugar may Harden as Cream Bubbles).
-Once combined, add Almonds, place pan back on heat to simmer, & stir until ALL ingredients are combined into a smooth, creamy consistency.
-Pull Caramel Sauce from heat & add Almond Butter, Cinnamon, & dash of Nutmeg.
-Return to low heat for 2-3min & stir until ALL ingredients are evenly combined.
-Remove & let cool.

-2-4 Medium Granny Smith Apples
-2-4 Shot Glasses Sweet Reisling
-1/4 Cup Golden Raisins

-Pre-Jeat Oven to 400 Degrees.
-Slice off 1/4″ off apple top & Core apple center, leaving enough meat of the apple so it doesn’t desolve when roasted.
-Place Golden rasins in bottom of cored apples.
-Fill apples 3/4 w/ sweet reisling.
-Place Apples in oven for 20min (or until Apple are TENDER: Do NOT OVER COOK… Apple WILL turn to MUSH.)
-Pull Apples from oven, dispose of wine (or preferably… drink the wine). :)
-Let cool for 5-7min.

-Fill Apples w/ Almond Butter Caramel Sauce, top w/additional Sliced Almonds, Dusting of Sugar, & a Pinch of Cinnamon.

Reisling Roasted Apples w Almond Butter Caramel Sauce

Reisling Roasted Apples w Almond Butter Caramel Sauce

Reisling Roasted Apples w Almond Butter Caramel Sauce


Written by Live Fire Republic
David Olson is a nationally-recognized American Culinary Federation Chef, television personality and international social media influencer, award-winning recipe developer, live fire grill master, global adventurer-extraordinaire, and the creator behind, "Live Fire Republic." David has an organic and attentive audience of more than two million households weekly via countless television and event appearances, his blog, and various print, radio and social media channels. Meanwhile his recipes and creative content continue to be shared across the web and in print publications from sea to shining sea. For all media inquiries, please email PR agency, The Lisa Ekus Group; Boston, MA - Jaimee Constantine, 413.247.9325 or jaimee@lisaekus.com.