Thursday, December 3, 2015

Caramel Apple Salad

2 cups xxx sugar
1  pint heavy whipping cream
1 large can of crushed pineapple, drained.
3 large granny smith apples
8 oz  honey roasted peanuts
1 teaspoon salt

  1. Beat the whipping cream until stiff.
  2. Add powdered sugar. Beat until creamy
  3. Squeeze out as much of the juice as you can out of the pineapple and add to cream mixture.
  4. Put apples in a bowl, cover with water. Add salt. Allow apples to sit in the salt water for one minute. Drain. Rinse well. Pat apples dry. (The salt water keeps the apples from turning brown)
  5. Refrigerate for a few hours beore serving.

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