Dulce de Leche and Apples

Course Dessert
Author Leigh Anne Wilkes


  • 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 warmed

Dulce de Leche

  • 1 14 oz. can sweetened condensed milk
  • 1 tsp. vanilla extract


  • 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

Dulce de Leche

  • 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
  • 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