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Cook, stirring occasionally, until caramel is thick, syrupy, deep amber in color, and reduced to about 3/4 cup and apples are fork-tender, about 1 hour. Remove caramel from heat; turn off burner.

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Ingredients ½ cup melted butter ¼ cup olive oil 1 cup soft brown sugar ½ cup golden syrup 1 tsp vanilla extract 2 eggs 2 cups plain flour 1 tsp baking powder ¼ tsp salt ½ cup Caramilk baking ...

Ingredients 400 g butter, diced, room temperature 200 g icing sugar mixture 2 g vanilla extract 50 g egg yolks (around 3) 25 g whole egg (½ an egg) 500 g plain flour (plus extra for dusting) 100 ...

Add 1/2 cup of the caramel sauce, cover, and cook over moderately low heat, stirring occasionally, until the pears are tender, 5 minutes. Scrape the pears onto a plate and refrigerate until cool.