Prep 30 mins
Cook 2 hrs
This is a sweet salad/dessert that is perfect for fall when apples are in season. The sauce uses cajeta caramel, which is easy to make but a little time-consuming.
- 1 quart goat's milk
- 1 cup sugar
- 1⁄2 vanilla bean, split open
- 3 inches long stick of canela cinnamon
- 1⁄4 teaspoon baking soda, dissolved in 1/2 TB water
- 8 ounces cream cheese or 8 ounces neufchatel cheese, softened
- 3 lbs apples (prefer a crisp tart variety)
- 2 tablespoons lemon juice
- 1⁄2 cup raisins
- 3⁄4 cup walnut halves
- Combine the goat milk, sugar, vanilla bean, and cinnamon stick in a heavy-bottomed pot. Heat on medium-high heat until boiling. remove from heat and add baking soda/water mixture. stir until the goat milk mixture stops foaming, and then return to heat. cook the milk mixture at a low boil for about 2 to 3 hours, until it is reduced to a thick caramel - you will have approximately 1 1/2 cups of caramel sauce. Remove the cinnamon stick and vanilla bean (I usually do this about halfway through the cooking process because it's a little easier to remove them while the sauce is still thin).
- Combine the hot cajeta caramel with the softened cream or neufchatel cheese and whisk until the cheese is uniformly melted into the caramel.
- Core the apples and chop into bite sized pieces, putting the chopped pieces in a large bowl of cold water with the 2 Tbs lemon juice added as you work. When all of the apples have been chopped drain them well, and combine them with the caramel/cheese sauce in a large bowl. Coarsly chop the walnuts. Add walnuts and raisins to the apples and mix well.
I used Pippin apples & then cut the recipe in half since this first time around it was more or less a taste to see if it would be worth making for some company that's coming in a couple of weeks! Well, this most wonderfully tasting salad is certainly going to be on the menu for that company, for sure! The 2 of us absolutely loved it & if nothing else, I'd be making it again for just us! Definitely a winner & a keeper of a recipe! Thanks for sharing it! [Made & reviewed for one of my adoptees in this fall's round of Pick A Chef]