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Miso Caramel Skillet Apples

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Tart apples caramelized in a browned-butter, white miso caramel sauce — salty, sweet, and ready in 15 minutes.

Ingredients

Scale
  • 4 tbsp unsalted butter
  • 4 firm tart apples (Honeycrisp or Granny Smith), cored and sliced into 1/2-inch wedges
  • 1/2 cup light or dark brown sugar, packed
  • 2 tbsp white (shiro) miso paste
  • 1/4 cup heavy cream
  • 1 tsp vanilla extract
  • Pinch of ground cinnamon (optional)
  • Flaky sea salt, for finishing
  • Vanilla ice cream, for serving (optional)

Instructions

  1. Melt the butter in a large skillet over medium-high heat, swirling occasionally, until it turns golden brown and smells nutty, about 2-3 minutes.
  2. Add the apple wedges in a single layer and sear undisturbed for 2-3 minutes per side, until edges are golden but apples still hold their shape.
  3. Meanwhile, in a small bowl, whisk the miso with 2 tablespoons of the cream until smooth and paste-free.
  4. Sprinkle the brown sugar over the apples and stir gently to coat. Cook 1-2 minutes until the sugar melts and starts to bubble.
  5. Lower the heat to medium. Stream in the miso cream mixture and remaining cream, whisking into the pan juices until smooth and glossy.
  6. Simmer 2-3 minutes, spooning the sauce over the apples, until it thickens enough to coat the back of a spoon. Stir in vanilla and cinnamon, if using.
  7. Remove from heat, finish with a pinch of flaky salt, and serve warm, with ice cream if you like.

Notes

White miso only — red or aged miso is too assertive and will fight the apples; if that’s all you have, use half the amount. Loosen miso with warm liquid before adding to the pan or it won’t dissolve evenly. Leftovers keep 3 days refrigerated; reheat gently and whisk in a splash of cream to bring the sauce back together.

Find it online: https://www.receipster.com/miso-caramel-skillet-apples/