This recipe was prepared by Chef Tammy Brawley on Real Virginia, Virginia Farm Bureau’s weekly television program.

Apple Caramel Sauce

1 cup granulated sugar
2 tablespoons water
pinch of salt
1 medium or 2 small Honeycrisp apples, peeled and diced
½ cup heavy cream
2 tablespoons unsalted butter, cold

In a heavy-bottomed saucepan, add sugar, water and salt and place on medium heat. Very lightly, swirl the mixture until the sugar dissolves. Do not agitate the mixture heavily as crystals will form on the sides of the pan.

Add diced apples and turn heat to medium-high. Watch carefully as the apples begin to caramelize and the syrup turns a golden amber color. This will seem like it takes forever, but once the syrup starts to brown, it happens quickly.

Turn the heat off and slowly whisk in the cream, being very careful as it will bubble and splatter. Once the bubbling subsides, whisk in the butter.

Using a handstick blender, blend until smooth.

*Alternatively, transfer the mixture to a blender. If you aren’t familiar with using hot liquids in a blender, this next step is very important. Be sure to vent the lid by removing the center. However, place a folded tea towel on top and pulse the mixture on low at first to be sure the hot mixture doesn’t rise out of the top. Puree until smooth.

Serve warm over cinnamon gelato. This also is delicious over apple pie!