Salted Caramel Apple Perogies<\/h2>\n
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\n
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- 1 pkg. (454g) Pelmen Foods Perogies ( )<\/li>\n
- 3 tbsp. Unsalted butter<\/li>\n
- 3 tbsp. Brown sugar<\/li>\n
- \u00bd tsp. Cinnamon<\/li>\n
- 2 Medium apples (cored and cut into \u00bc inch cubes)<\/li>\n<\/ul>\n
Caramel Sauce:<\/h4>\n
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- 1 cup Granulated sugar<\/li>\n
- \u00bc cup Water<\/li>\n
- 1 teaspoon Pure vanilla extract<\/li>\n
- 2 tbsp. Unsalted butter<\/li>\n
- \u00be cup Heavy cream<\/li>\n
- \u00bd tsp. Coarse sea salt<\/li>\n<\/ul>\n
Possible Toppings: ice cream, cr\u00e8me fraiche, sour cream with sugar, crushed peanuts, slivered almonds<\/h4>\n<\/p><\/div>\n
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- In a medium sauce pan, over medium heat, add butter and brown sugar and cook until butter and sugar have melted, about 1-2 minutes. Add apples and sprinkle with cinnamon. Saut\u00e9 until apples have softened and caramelized, 4-5 mins turning carefully. Set aside.<\/li>\n
- To make caramel sauce: Spread sugar evenly into the bottom of a heavy duty stainless steel sauce pan, Pour in water, and heat over medium heat without stirring.<\/li>\n
- Bring to a boil. The sugar will begin to bubble and dissolve. If any undissolved sugar remains, gently swirl the pan to help it dissolve.<\/li>\n
- Watch for the color to change from clear to golden amber, the caramel should begin to slightly smoke then deepen to a reddish-brown color.<\/li>\n
- Once it reaches the reddish-brown color, immediately remove from heat, and stir in remaining ingredients. Stir with a clean heat-proof spatula or wooden spoon until smooth.<\/li>\n
- Bring a large pot of water to a boil. Boil perogies and stir occasionally for 6 mins. Drain and divided into 4 dessert bowls. Top each with apples and drizzle with caramel sauce.<\/li>\n
- Once remaining caramel has cooled, you can pour into a glass container, cover and refrigerate.<\/li>\n<\/ol><\/div>\n\n\t\t\t<\/div>\n<\/div>\n
<\/p>\n","protected":false},"excerpt":{"rendered":"
Salted Caramel Apple Perogies 1 pkg. (454g) Pelmen Foods Perogies ( ) 3 tbsp. Unsalted butter 3 tbsp. Brown sugar \u00bd tsp. Cinnamon 2 Medium apples (cored and cut into \u00bc inch cubes) Caramel Sauce: 1 cup Granulated sugar \u00bc cup Water 1 teaspoon Pure vanilla extract 2 tbsp. Unsalted butter \u00be cup Heavy cream […]<\/p>\n","protected":false},"author":1,"featured_media":5428,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"wpupg_custom_link":[],"wpupg_custom_link_behaviour":["default"],"wpupg_custom_image":["https:\/\/pelmen.com\/ca\/wp-content\/uploads\/sites\/2\/2020\/07\/Salted-Caramel-Apple-Perogies-300x300-1.jpg"],"wpupg_custom_image_id":[5428]},"categories":[223,1],"tags":[],"_links":{"self":[{"href":"https:\/\/pelmen.com\/ca\/wp-json\/wp\/v2\/posts\/1992"}],"collection":[{"href":"https:\/\/pelmen.com\/ca\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/pelmen.com\/ca\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/pelmen.com\/ca\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/pelmen.com\/ca\/wp-json\/wp\/v2\/comments?post=1992"}],"version-history":[{"count":1,"href":"https:\/\/pelmen.com\/ca\/wp-json\/wp\/v2\/posts\/1992\/revisions"}],"predecessor-version":[{"id":4389,"href":"https:\/\/pelmen.com\/ca\/wp-json\/wp\/v2\/posts\/1992\/revisions\/4389"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/pelmen.com\/ca\/wp-json\/wp\/v2\/media\/5428"}],"wp:attachment":[{"href":"https:\/\/pelmen.com\/ca\/wp-json\/wp\/v2\/media?parent=1992"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/pelmen.com\/ca\/wp-json\/wp\/v2\/categories?post=1992"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/pelmen.com\/ca\/wp-json\/wp\/v2\/tags?post=1992"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}