Apple peel caramel

Not only does this go deliciously with ice cream, a crumble or an apple art, it is an excellent way to use apple peel left over after making autumn stewed apples. To make it, you will need the peelings from five apples (preferably organic), one cup of sugar and one cup of water.
Place the peelings, the water and the sugar in a pan on a low heat and stir until the sugar melts. When it comes to a boil, remove from the heat and leave to infuse for about one hour.
Strain through muslin into a small saucepan. Bring the syrup to a boil once again, regularly turning the saucepan to distribute the heat evenly. Remove from the heat once the mixture turns a nice caramel colour. You can then add 25 g of butter and a splash of liquid cream to make butter caramel, or sprinkle some salt on if you fancy it.

By Jeanne Vallin-Fournier
A cook and creator of the Delicatessen Factory, Jeanne is our special waste-fighting guest for the whole of 2022. In addition to providing tailored event catering services, she runs workshops for children and adults, and supplies seasonal dishes for Le Jeu de Quilles, a wine cellar and table d’hôtes. 
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