Roasted Apple with Sherry Vinegar Caramel

Ingredients

• 100 g of sugar
• 150 gr water
• 50 gr sherry vinegar
• 4 apples

Preparation

1. Caramelize the sugar in a saucepan.
2. Deglaze with vinegar and water until you get a fluid caramel paste.
3. Peel the apples, removing their core or central area.
4. Place the apples on an oven tray, adding the caramel paste obtained from sherry vinegar.
5. Close the apple papillote style, surrounding the apple with aluminum foil.
6. Cook for 30 minutes at high temperature (160º-180º).
7. Let cool.