Recipe for: Grilled apples with cinnamon and caramel - photo 1
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Recipe for: Grilled apples with cinnamon and caramel

Desserts Regional Cuisine of Poland 20 min Easy 24 wyświetleń ~42.27 PLN - (0)
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Description

Delicate, grilled pieces of apple drizzled with homemade caramel and sprinkled with cinnamon — a combination of traditional Polish fruit with modern cooking techniques. The apples take on a smoky aroma and caramelized sweetness, while the creamy caramel sauce adds a thick, silky texture and intense sweetness. This dish is perfect as a quick dessert after dinner, served with a scoop of vanilla ice cream or chopped nuts for a contrast of textures. Simple ingredients, quick preparation (about 20 minutes), and impressive presentation — ideal for spring and summer gatherings, as well as a modern complement to a traditional Polish menu.

Ingredients Used

Ingredients (9)

Servings:
4
  • Apple 3.3 szt. (~600 g)
  • Butter 50 g
  • Sugar 100 g
  • 30% heavy cream 100 g
  • Lemon juice 20 ml
  • 🌿 Przyprawy
  • Cinnamon 2 g
  • Salt 1 g
  • ✨ Opcjonalne
  • Walnuts 40 g
  • Vanilla ice cream 200 g
💰 Szacowany koszt dania: ~42.27 PLN (10.57 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparation

1

Wash the apples under running water and dry them with a paper towel. Place the apple on a cutting board and cut it into quarters, removing the core with a sharp knife, then cut each quarter crosswise into 2 thick pieces — you will get about 8 pieces from one apple. Keep the skin on - it will add texture and a nice appearance after grilling.

Ingredients: Apple
Use a sharp chef's knife and a stable cutting board. If you have a peeler with an apple corer, you can use it to remove the core. Cut carefully, applying even pressure with the knife.

Caramel

2

Prepare the caramel: in a small, wide saucepan, add 100 g of sugar and set it over medium heat. Do not stir with a spoon — gently shake the saucepan to allow the sugar to melt evenly. After a few minutes, the sugar will start to melt and form transparent droplets, then take on a golden amber color. Once most of the crystals have dissolved and a liquid of light amber color forms, add 30 g of butter and mix vigorously with a silicone spatula (note: it may splatter). After the butter is combined, remove the saucepan from the heat and slowly pour in 100 ml of heavy cream, stirring continuously — the caramel may bubble. If the caramel thickens, set it over low heat for a moment and stir until smooth. Add 1/2 teaspoon of lemon juice to balance the sweetness.

Ingredients: Sugar, Butter, Lemon juice
Use a wide saucepan with a thick bottom (diameter 16–18 cm) — it will ensure even melting of the sugar. Be careful — caramel is very hot and can splatter. Do not pour in cold cream too quickly, pour it in a thin stream and stir. If the sugar crystallizes — add 1–2 tablespoons of warm water and heat gently.

Seasoning

3

In a large bowl, mix 50 g of melted butter (the remaining butter), 20 ml of lemon juice, 2 teaspoons of cinnamon, and a pinch of salt. Place the chopped apple pieces into the bowl and gently coat each piece in the mixture — it's best to use a silicone spoon or brush to evenly distribute the butter and spices.

Ingredients: Butter, Lemon juice, Cinnamon, Salt, Apple
Use a large, wide plastic or metal bowl and a silicone brush for mixing. Don't overdo it with the butter — the apples should be lightly greased so they caramelize well on the grill.

Grilling

4

Preheat a grill pan (cast iron or thick-bottomed) over medium-high heat for 3–5 minutes — it should be very hot but not smoking. Place the apple pieces cut side down on the hot pan. Grill for 2–3 minutes without moving them, until clear grill marks appear and the edges slightly glaze. Flip each piece and grill for another 2 minutes. The apple is ready when it is soft to the touch of a fork (not falling apart) and has intense caramel-golden treats.

Ingredients: Apple, Butter, Cinnamon
Use a grill pan with a diameter of at least 26 cm or an outdoor grill. A cast iron pan is best — it retains high temperatures. Use kitchen tongs for flipping. If you are using a charcoal grill, hold the apples over the direct embers, but not over the flames.

Finishing and serving

5

Transfer the grilled apples to a platter or individual plates. Immediately drizzle with the warm caramel prepared earlier — spread 1–2 tablespoons of caramel on each serving. Optionally sprinkle 10 g of chopped walnuts on each serving and serve with a scoop of vanilla ice cream, if using. Serve right away while the caramel is still slightly runny and the ice cream is just beginning to melt.

Ingredients: Apple, Vanilla ice cream, Sugar
Use a slotted spoon or spatula to transfer the apples to avoid damaging the grilled surface. Additionally, you can add walnuts to enhance the flavor and texture, and vanilla ice cream as a cold contrast.

Cleaning and final tips

6

After cooking, let the pan cool down, then clean it with warm water, gently washing away the caramel residue. If the caramel hardens, soak the pan in hot water for 15–20 minutes to soften the dried sugar.

Do not immerse a hot grill pan in cold water — it may crack. Use a wooden or silicone spatula to remove residues.

Fun Fact

💡

Apples have been an important element of Polish cuisine for centuries — in ancient times, baked and stewed apples graced the tables of rural households. The grilled version adds a modern twist, introducing a smoky aroma that pairs wonderfully with caramel sweetness.

Best for

Deser po rodzinnym obiedzie Letnie spotkania i grillowanie Szybkie eleganckie podanie dla gości

Tips

🍽️ Serving

Serve on warm plates to keep the caramel liquid longer. For a flavor contrast, add natural Greek yogurt or cottage cheese mixed with a bit of honey instead of ice cream. Sprinkling with walnuts or toasted sunflower seeds will add crunch.

🥡 Storage

Store any leftover caramel in an airtight jar in the fridge for up to 7 days. Before reusing, gently heat it in a water bath or over low heat, stirring until it reaches a liquid consistency. Grilled apples are best eaten immediately; once cooled, they soften and lose their texture — however, they can be reheated in the oven at 160°C for 6–8 minutes.

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