Honey Caramelized Apples

Serves 6-10 depending on how you choose to serve.

For all ingredients, please consider using those that have been grown organically.


apples, peeled and quartered with cores and stems removed

Crisp tart apples such as granny smith, honeycrisp, or crispin are optimal

3-6 tablespoons

unsalted butter

I prefer to use less butter, but if you are using a more apples and they are on the large size add the extra tablespoons.

1/2-3/4 cup


Like with the butter, I prefer to use less honey as the apples offer plenty of sweetness, but if you are using more apples and they are on the large size add the extra honey.

3 sprigs fresh lavender, optional
  vanilla ice cream or freshly whipped cream

Prepare the apples.

Heat the butter in a large saute pan over medium high heat. If you are using the lavender, add the sprigs to the butter.

Once the butter is melted and begins to bubble, add the honey. Stir it into the butter and allow to caramelize. This will take roughly 5-10 minutes. You will see the color of the mixture change from golden to a rich brown. Do not let it burn. If it does burn, just start over.

Once the honey and butter are a rich dark caramel color, reduce the heat to a medium flame, remove the lavender, and add the apples to the mixture. The apples will stop the honey from burning.

Cook the apples without turning for about 15 minutes or until they are browned and caramelized on the bottom side of the piece. Using tongs, gently turn them over one by one and cook for another 15-20 minutes. As they cook, their juices will combine with the honey to create a sumptuous sauce.

When the apples are finished they should have reduced in size, be tender all the way through each piece when pierced with a knife, and be completely caramelized and glazed by the honey.

Remove the pan from the heat and transfer the apples along with their honey infused juices to a bowl, platter, or large dish. Cool to room temperature and cover with plastic wrap.

Do not refrigerate.

Serve the apples over a scoop of vanilla ice cream along with a generous drizzle of the caramelized juices, or on their own topped with a spoon of freshly whipped cream.