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Meanwhile, make the hollandaise In a heatproof bowl set over a pot of simmering water, whisk the egg yolks with the water, lemon juice, mustard, chopped tarragon and cayenne until slightly ...

Cook, stirring occasionally, until caramel is thick, syrupy, deep amber in color, and reduced to about 3/4 cup and apples are fork-tender, about 1 hour. Remove caramel from heat; turn off burner.

Hey everyone, Jason Griffith here! If there’s one thing that can instantly elevate almost any dessert, coffee drink, or even ...