Warm Roasted Apples With Pomegranate-Caramel Sauce |
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Prep Time: 10 Minutes Cook Time: 35 Minutes |
Ready In: 45 Minutes Servings: 8 |
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Cooking Light. Ingredients:
cooking spray |
1/4 cup packed brown sugar |
3 tablespoons fresh lemon juice |
3/4 teaspoon ground cinnamon |
1/4 teaspoon ground nutmeg |
1/8 teaspoon salt |
6 large rome apples, peeled, cored, and sliced (about 2 1/2 pounds) |
1 tablespoon chilled butter, cut into small pieces |
3/4 cup granulated sugar |
1/4 cup water |
3 tablespoons lemon juice |
1 teaspoon light corn syrup |
2 tablespoons butter |
1/2 cup pomegranate juice |
2 cups low-fat vanilla ice cream |
Directions:
1. Preheat oven to 400°.
2. To prepare apples, line a jelly-roll pan with foil. Coat with cooking spray.
3. Combine brown sugar and next 5 ingredients (through apples) in a large bowl; toss to coat.
4. Place the apples in a single layer on baking sheet; top with 1 tablespoon butter pieces.
5. Bake at 400° for 15 minutes. Turn slices over; bake an additional 20 minutes or until lightly browned, stirring occasionally.
6. To prepare sauce, combine granulated sugar, water, lemon juice, and corn syrup in a small, heavy saucepan over medium-low heat; cook 5 minutes or until sugar dissolves.
7. Cover, increase heat to medium, and boil 30 seconds. Uncover and boil 3 minutes or until golden (do not stir).
8. Remove from heat; let stand 1 minute.
9. Carefully add 2 tablespoons butter, stirring until butter melts. Gradually add pomegranate juice, stirring constantly until mixture is smooth.
10. Return to heat; cook over medium-low heat 8 minutes or until thickened. Cool.
11. To serve, spoon 1/4 cup ice cream into each of 8 small bowls. Top each serving with about 3/4 cup roasted apples and 1 tablespoon sauce.
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