Melting Apples Are a Buttery, Caramelized 5-Ingredient Dessert

I love melting potatoes—aka fondant potatoes or pommes de terre fondantes. Their name derives from a French technique of searing rounds of potatoes and finishing them in broth, resulting in a deeply caramelized exterior with ultra-creamy interiors. The outcome feels luxurious but is so easy to make. 

Because the technique produces such outstanding results, folks have been using it to create all sorts of melting vegetables, like zucchini and onions. But why not ditch the “apple of the earth” and go for the orchard original: apples!

In my version of melting apples, I opted for a sweet dessert that pairs perfectly with vanilla ice cream. Instead of braising the apples in broth, I braised them in fresh, sweet apple cider to enhance their deep apple flavor.

How to Make Melting Apples

I start by searing the apples in butter to add nuttiness until they become deeply caramelized. Next, I deglaze the pan with the apple cider. To elevate the warm, apple pie-like flavors, I  add brown sugar and cinnamon, too. After reducing the sauce, I finish it with more butter off the heat to make it into a rich, caramel-like sauce. 

Using this timeless technique can transform the most humble seasonal produce into an elegant side dish. And changing it into a dessert takes it to another level. What will you be “melting” next?

Tips for Making Melting Apples

• Pick the right apple: Feel free to go crazy when apple picking and experiment with different varieties here. I recommend using firm, crisp apples, such as Jonagold, Fuji, Braeburn, Honeycrisp, Golden Delicious, or Granny Smith, in this recipe. They hold their shape once braised instead of falling apart. 
• Use apple cider: Fresh, unfiltered apple cider adds extra flavor to this recipe, but you can substitute 100% apple juice if it's unavailable.
• Switch out the cinnamon: You can substitute apple pie spice or pumpkin pie spice for the cinnamon in this recipe for extra depth, if you like.