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Then you add a knob of butter… caramelized apples

We were in the kitchen in London, it was one of those rare mornings when the sun peeped out. We were sitting on the edge of our stools still wrapped in sleep and heavy sweaters. I had made a light breakfast, nothing special to me, although I secretly nourished the faith in the flattering power of butter and sugar caramelized on a high flame. You have to post it! What, this recipe? a stewed apple?

You usually stew an apple when you want a comfort food, to hold in your hands a steaming cup to warm you slowly, from inside out. The stewed apple is exactly like your old worn and soft robe that you hide in the wardrobe when someone comes home. Then you add a knob of butter, and everything changes.

French atmosphere, the fragrance of the pain au chocolat from the boulangerie on the corner down the street, La vie en rose resonating from an open window overlooking the town square with the white curtains fluttering in a subtle breeze.

The apple cooked with a knob of butter is a Tarte Tatin without the tart, many small caramelized fruity slices, an interesting contrast with a cup of plain yogurt as spring afternoon break, sitting by the window to smell the blooming flowers.

Caramelized apples

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Servings 2


  • 2 small IGP Annurca apples *, or 1 Golden Delicious apple
  • 1 knob of butter
  • 1 tablespoon sugar
  • plain yogurt or milk ice cream to serve
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  • Peel and core the apples, then cut them into thin slices.
  • In a saucepan melt the butter, then add the sliced apples and a tablespoon of sugar.
  • Cook over medium heat stirring often until the apple slices are soft inside and golden and caramelized on each side.
  • Serve the apples with a tablespoon of plain yogurt or a scoop of milk ice cream.
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* Annurca apple is an IGP (Protected Geographical Denomination) apple from Campania, a beautiful region in the South of Italy. The Annurca apple is renowed as the Queen of Apples for its outstanding qualities, its juicy and crispy flesh and its sweet and pleasantly tart flavour.

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This Post Has 11 Comments

  1. Finally! I’m sooo glad you posted the recipe! I can confirm these stewed apples were so delicious! I was trying to recreate the recipe after you left, but mine stewed apples didn’t taste anything like yours. Now I can try again! Yum! I can’t wait to have my morning yogurt with caramelised apples!

  2. They look like the perfect dessert. We often try to think of easy dessert ideas to have after a quick weekday meal. This would be just fabulous.

  3. My granny owned an apple farm so anything with apples is the way to my heart! These look absolutely delicious – rich and smooth and reminiscent of beautiful French desserts without any of the heavy pastry. Beautiful.

  4. These apples seem like the perfect sweet snack hit. Perfect to serve with vanilla ice cream 😀

    Choc Chip Uru
    Latest: Strawberry Hot Fudge Choc Cobbler

  5. Ooh..I’m going to be in Florence for most of April and May (lucky me!) and so I will have to buy these apples and try this. I had a dream growing up in Canada of eventually owning my own giant apple orchard in the deep country. Here, the autumn is cool and crisp and lovely and one of my best childhood memories is of going to pick apples in large orchards near our town. We would go on cool, bright-sky September/October days, in cozy woollen sweaters and with red cheeks! One of the towns I lived in was in the “apple belt” of the region, and so every day at school an apple accompanied our hot lunch! Mmm…Have a nice weekend!

  6. ooo wow, those caramelized apples look soo good! They sound especially yummy on some yogurt, that would have been so good this morning!

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