Spicy Caramel Apple Sauce |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 2 |
|
Editor's note: Use this recipe to make Bobby Flay's Pumpkin Bread Pudding . Ingredients:
1 cup heavy cream |
1/2 cup apple juice |
1 star anise |
1 (1-inch) piece fresh ginger, peeled and chopped |
4 cloves |
2 cinnamon sticks |
1/8 teaspoon freshly grated nutmeg |
1 1/2 cups sugar |
1 tablespoon apple cider vinegar |
1 tablespoon apple schnapps |
Directions:
1. 1. Combine the cream, apple juice, star anise, ginger, cloves, cinnamon sticks, and nutmeg in a small saucepan and bring to a simmer. Remove from the heat and let steep for at least 20 minutes. Strain the mixture into a clean small saucepan and place back over low heat while you make the caramel.
2. 2. Combine the sugar, 1/2 cup water, and the vinegar in a medium saucepan over high heat and cook without stirring until a deep amber color, 8 to 10 minutes. Slowly and carefully whisk in the warm cream mixture a little at a time, and continue whisking until smooth. Add the apple schnapps and cook for 30 seconds longer. Transfer to a bowl and keep warm. The sauce can be made 2 days in advance and refrigerated. Reheat over low heat before serving.
|
|