This month's sundae is the Caramel Apple Sundae, made with our homemade goat milk caramel (cajeta), 100% honeycrisp apple sauce from Phillip's Farms, and toasted pecans. My mother was from Mexico, where it is very common to find crepes with cajeta and pecans on dessert menus. It is a match made in heaven. I like to add apples to this combination, because I think they lighten up the cajeta nicely, and compliment it's sweetness. I was never an applesauce person, because I associated it with what I saw kids eating for school lunch when I was little. However, I became a big applesauce person after I tried the one made by Phillip's Farms. They only use honeycrisp apples in the making, giving it a lovely, natural tartness.
We layer the sundae with the apple sauce on the bottom of the cup, fill it up with the flavor of your choice, then top it with a heavy drizzle of homemade goat milk caramel, and toasted pecans. The caramel and pecans are perfect together, but if you dip your spoon even further in the cup, you will find a heavenly surprise of Fall apple bliss.
Up next for November? The Poire Belle Helene!