Carmel Big Apple Waffle with Salted Caramel Sauce

• 4 Fuji or local apples, cored and quartered
• 1 cinnamon stick
• 1 lemon, juiced
• 2 tablespoons sugar
• Pinch salt
• 1 cup sugar
• 3/4 cup heavy cream
• 3 1/2 tablespoons butter
• 1 teaspoon sea salt
• 4 to 6 waffles (use your favorite waffle mix)
• Whipped cream, for serving
• Apple chips, for garnish

1. For the apple compote: Combine the apples, cinnamon, lemon juice, sugar, salt and 1/2 cup water in a medium saucepan over medium heat.
2. Cook until the apples start to break down, 30 to 45 minutes.
3. Set aside.
4. For the salted caramel sauce: Combine the sugar and 1/4 cup water in a small saucepan over medium-high heat.
5. Cook without stirring, brushing down any sugar crystals from the sides of the pan with a wet pastry brush.
6. Watch carefully, when the sugar turns a dark amber color, remove the saucepan from the heat and stir in cream and butter (it will bubble, so be careful) and then the salt.
7. Serve the waffles topped with some apple compote, a drizzle of caramel sauce and a dollop of whipped cream.
8. Garnish with an apple chip.

local apples, cinnamon, lemon, sugar, salt, sugar, heavy cream, butter, salt, waffles, cream, apple chips

Taken from www.foodnetwork.com/recipes/amanda-freitag/carmel-big-apple-waffle-with-salted-caramel-sauce.html (may not work)