Caramelized Apples
Sweet, spiced, and kissed with cinnamon heat
January has a way of inviting us back into the kitchen a little more slowly. A new year begins not with a rush, but with a pause — an opportunity to reset after the fullness of the holidays and return to simple, familiar comforts. There’s something grounding about the scent of apples and cinnamon warming on the stove, a reminder that starting fresh doesn’t have to mean starting over. Sometimes it just means easing back into what feels good.
Sweet, buttery, and softly spiced, it’s the kind of aroma that feels steady rather than celebratory. It brings to mind quiet mornings, cooler evenings, and the pleasure of making something warm simply because it feels right. It’s a kind of comfort that feels universal — no matter where you are, or what you’re welcoming into the year ahead.
Here on Kaua‘i, that familiar comfort can take on a subtle island warmth. In this recipe, a cinnamon-forward rum adds gentle heat and depth, echoing the natural sweetness of apples without overpowering them. Used thoughtfully, it becomes part of the caramel itself — supporting the flavors rather than announcing its presence.
Kōloa Rum Company’s Cane Fire Rum — made on the Garden Island and infused with Hawaiian cinnamon now cultivated on the Big Island—is one example that aligns especially well with those notes. As the apples cook, it contributes warmth and spice that settle into the dish, creating a layered flavor that feels calm and cohesive. The result isn’t bold or boozy, but rounded and quietly complex — familiar, with just enough warmth to feel new.
Caramelizing fruit is hardly a new idea. The technique dates back to 17th-century French kitchens, where fruit was slowly cooked with sugar and butter to create early “compotes.” Over time, that simple method traveled and evolved — from bananas foster in New Orleans to pineapple-based rum glazes in the tropics. This version draws from that tradition, offering a gentle Hawaiian-inspired twist: apples slowly caramelized with cinnamon rum.
Whether spooned over ice cream, layered onto pancakes, or served alongside roasted pork, these caramelized apples strike a balance of sweetness and spice. Comfort food, gently elevated — perfect for the start of a new year that calls for intention, and a slower return to the kitchen.
Servings
About 2½ cups (serves 3–4)
Caramelized Apples
Ingredients
3–4 medium apples (see note)
2 tbsp unsalted butter
2–3 tbsp brown sugar (light or dark)
