In a small bowl, mix together the crème fraîche, honey and vanilla till smooth. Cover and keep in the fridge till ready to serve.
Caramelized apples
Melt the butter in a skillet on a low to medium heat then add the apples.
Sautè the apples for around 5 minutes, till they soften and mix in the brown sugar and cinnamon. Cook for a further 2 minutes till the sugar has melted and the apple pieces are well coated.
Remove from heat and allow to cool till it is just warm, then serve with a spoonful of honey vanilla crème fraîche and honey roasted pecans.
Notes
For further detailed notes see the post above
Prepare the crème fraîche topping first and keep in the fridge while preparing the apples.
Select a variety of apple such as Braeburn, Crispin, Gala, Golden Delicious, Granny Smiths, Honeycrisp or any other firm cooking apples.
Use salted butter to enhance the flavours or if using unsalted, add a pinch of kosher salt to the apples while cooking.
Do not cook the apples for too long or they will turn mushy.
As apples vary in sweetness, you might like to taste the apple before adding sugar and adjust the quantity accordingly.
Do not serve immediately as the apples will be too hot. Allow to cool slightly so they are warm, then serve with a spoonful of honey vanilla crème fraîche.
The caramelized apples are best eaten the same day as thy may become a little mushy by the next day.
The honey vanilla crème fraîche may be stored in a sealed container in the fridge for up to 2 days.