How to “Fancify” Everyday Fruit

applesThis is a good way to “jazz up” everyday fruits into something a little more fancy for dessert. It’s easy to make and it’s so good! This recipe is was inspired by a recipe I found on Bon Appetit’s February 2008 issue.

Apples in Honey and Pine Nut Caramel with Creme Fraiche

Ingredients for 2 small servings, but can be easily doubled, tripled

* 2 tbsp. unsalted butter
* 1 firm but ripe Pink Lady or Gala apple (or pears, etc…just experiment!), peeled corked and halved or quartered; quartered cooks faster
* 1 generous tablespoon of mild honey (such as orange blossom or clover)
* 1 tbsp. pine nuts
* tiny pinch of kosher salt
* optional:  creme fraiche, whipped cream or cheese such as cottage cheese…yummy


1. Cook butter in pan over med-high heat until it begins to brown.
2. Place apples cut side down into the pan with melted butter.
3. Drizzle honey over apples. Slightly swirl pan to blend butter and honey that has trickled down the pan.
4. Reduce heat to medium and cover. Cook until the apples are tender but not too soft (they will break if overcooked). Don’t forget to swirl the pan occasionally. You can add water, by half-tablespoons, if caramel turns too dark before the apples get tender. Depending on the cut of the apples, it might be cooked and tender in 10-15 minutes.
5. Flip apples to get some of the syrup on the other side.
6. Transfer apples onto your serving plate.
7. Put back your pan with caramel sauce to medium-high heat; add pine nuts and salt.
8. Cook for about 2 minutes until the sauce is brown and bubbling. Spoon sauce over apples and serve.
9. Top with your choice of topping or eat on its own

Joy is a web professional who is passionate about food and cooking. She and her fiance call their ‘online kitchen’ where they share their experiments with recipes, kitchen tools and gadgets, dining out, or discovering new ingredients and healthy food alternatives.


  1. That looks so yummy! And I love pine nuts. I’m looking for something delicious to cook this weekend so