Carmel Big Apple Waffle with Salted Caramel Sauce

  • Yield : 4 to 6 servings
  • Ready In : 15m
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  • 4 Fuji or local apples, cored and quartered
  • 1 cinnamon stick
  • 1 lemon, juiced
  • 2 tablespoons sugar
  • Pinch salt
  • 1 cup sugar
  • 3/4 cup heavy cream
  • 3 1/2 tablespoons butter
  • 1 teaspoon sea salt
  • 4 to 6 waffles (use your favorite waffle mix)
  • Whipped cream, for serving
  • Apple chips, for garnish


Step 1

For the apple compote: Combine the apples, cinnamon, lemon juice, sugar, salt and 1/2 cup water in a medium saucepan over medium heat. Cook until the apples start to break down, 30 to 45 minutes. Set aside.

Step 2

For the salted caramel sauce: Combine the sugar and 1/4 cup water in a small saucepan over medium-high heat. Cook without stirring, brushing down any sugar crystals from the sides of the pan with a wet pastry brush. Watch carefully, when the sugar turns a dark amber color, remove the saucepan from the heat and stir in cream and butter (it will bubble, so be careful) and then the salt.

Step 3

Serve the waffles topped with some apple compote, a drizzle of caramel sauce and a dollop of whipped cream. Garnish with an apple chip.

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