Dulce De Leche and Apples

Contributed by Ali Dohman

3 Tbsp. butter

4 apples, peeled, cored and cut into 1/4 in. slices (I usually use a mix of apples)

2 tsp. sugar

Good quality vanilla ice cream

Dulce de Leche:

1 14 oz. can sweetened condensed milk

1 tsp. vanilla extract

1. Put unopened can of condensed milk in large heavy saucepan that is higher than the can. Add water to come about three-quarters of the way up the sides of the can and bring to a simmer over medium heat. Reduce heat to a very low simmer, partially cover and cook, turning the can over at the halfway point (45 minutes), for a total of 1 1/2 hours. (You can remove the wrapper in the water with tongs when it falls off.) Remove the saucepan from the heat.

2. Let the can cool in the pan of water until it reaches room temperature. Open the can and pour the contents into a small bowl. Stir in the vanilla. The mixture should be very thick and taste like a rich caramel sauce. Cover and refrigerate.

In large skillet, melt butter over medium-high heat. Add apple slices and saute for about 10 minutes, or until softened and lightly browned. Sprinkle sugar over apples and cook for 3 to 4 minutes until they are nicely browned and softened but not mushy. Remove from heat and keep warm. (Sometimes I sprinkle a little cinnamon in with the sugar too.) Scoop ice cream into individual bowls. Spoon warm apples over and then the warm dulce de leche over the apples. Serve immediately.