I will never forget the first street fair that I ever went to.
The parents purchased me a caramel apple, because I think I begged.
I am not above begging for caramel.
I ate the caramel and the peeling off the apple, and then it was all….healthy apple on a stick, and who wants to eat that after they just had this fabulous layer of caramel?
Certainly not me.
Ever since that delightful fall day, I have been totally enthralled with all things caramel.
The only thing that can make caramel better is if it is covered in chocolate.
When I saw today’s TWD recipe Fold-Over Pear Torte, I knew I wasn’t going to use pears but apples.
Pears are rather gritty and I have texture issues.
We were supposed to add dried apricots and raisins to the pears.
I really don’t do dried fruit.
So I substituted caramel bits, because nothing goes better with apples than caramel.
Dorie tells us to put the spring form pan on a parchment-ed cookie sheet, but I was all…’she has suggest this before and I have never needed it before, and I just don’t want to waste a sheet of parchment’.
Dorie, I am sorry I doubted you.
I don’t know how, but my custard oozed.
Out the bottom.
It must have been allergic to apple.
If you’d like the recipe to this delightfully fall torte, go check out Cakelaw’s blog Laws of the Kitchen.
This is what’s for dessert tonight, so I haven’t cut into it yet…
Okay…half an hour later I just couldn’t resist.
It is out of this world fabulous.
The caramelly custard…warmed ever so slightly…mmmmmmmm