Servings: Serves 4
Preheat oven to 500°. In a large mixing bowl, combine the apples and sugar and toss to coat. Let apples sit in sugar for 5 minutes, then toss again. Arrange the apples on a baking sheet and bake in oven for 10 to 15 minutes or until the apples have a golden brown color and are slightly tender. Remove apples from oven and allow to cool slightly.
While the apples are baking, place the sugar for the caramel in a medium saucepan over medium heat. Cook until the sugar dissolves, watching carefully once the sugar has dissolved since the sugar begins to change color and will burn quickly. Simmer the melted sugar without stirring for about 8 minutes, or until it becomes golden brown, wiping down the sides of the pan with a wet pastry brush to remove any sugar crystals and swirling the pan occasionally.
Once the sugar has turned golden brown, add the cream and stir to blend (the mixture will bubble vigorously when the cream is added). Simmer over medium heat for about 3 minutes or until the caramel melts and the sauce thickens slightly.
Once the cream is incorporated, remove from the heat and allow to cool slightly. In a large mixing bowl, use a whisk or handheld mixer to whip the cream. Divide the apples among the center of 4 serving plates, and drizzle the caramel sauce over and around the apples. Serve hot.