Recipe by Chef Jon Ashton
Makes 8 servings

Ingredients:

• 6 ripe, but firm, golden delicious apples, cored and quartered
• 1 cup powdered sugar1 cup granulated sugar
• 1 cup heavy whipping cream
• 8 tablespoons unsalted butter
• 1/2 cup Van Gogh Double Espresso® Vodka
• 2 tablespoons butterVanilla ice cream
• Garnish sprigs of mint (optional)
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Directions:

1. Caramelize the sugar in a medium sized pan placed over medium heat. Stir sugar as it liquefies. When it reaches a dark, golden color, carefully add the Van Gogh Double Espresso® Vodka and cream, then reduce heat. Stir in six tablespoons of butter. Let the butter melt and remove the pan from the heat.
2. Melt two tablespoons of butter in a sauté or frying pan over medium heat. Shower the apples with powdered sugar and place them in the pan. Cover the pan and cook for approximately 10 minutes or until tender. Turn apples once, halfway through the cooking time. Serve with a scoop of vanilla ice cream topped with the sautéed apples and drizzled with the Van Gogh Double Espresso Vodka caramel sauce. Garnish with mint, if desired.

*Chef Jon Ashton has worked with numerous celebrities such as Vince Vaughn Andy Garcia, Rachael Ray, and Giada De Laurentis to name just a few. He has also been featured on “The Tonight Show with Jay Leno,” “The Today Show” and is the food correspondent for the nationally syndicated show “The Daily Buzz.”