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Pomegranate Spiced Poached Apples with Caramel Sauce

Yield: 4 Apples

Source: David Katz, Consulting Chef

Poaching Liquid:
    • 4 medium sweet apples, peeled, cored and halved
    • 2 1/2 cups water
    • 1 1/2 cups The Perfect Purée Pomegranate Concentrate,  thawed
    • 1 1/2 cups sugar
    • 1 4″ stick cinnamon
    • 4 whole cloves
    • 1/4 tsp. freshly ground nutmeg
Method:
1. Combine all ingredients except apples in a non-reactive saucepan and bring to a boil. Whisk briefly to ensure that the sugar has fully dissolved.
2. Add apples and completely submerge in poaching liquid.
3. Bring pan back to a boil and immediately reduce to a bare simmer over low heat. Simmer until apples are just soft through. Let cool in poaching liquid.
4. Remove apples from liquid right before plating with caramel sauce.
Caramel Sauce:
    • 2 cups heavy cream
    • 1 cup sugar
    • 1 cup water
    • 3 tbsp. butter
Method:
1. Bring cream to a boil and remove it from heat.
2. Cook the sugar and water in a heavy bottomed saucepan over medium heat to a golden brown, stirring from time to time.
3. Stir in the butter, then carefully stir in the hot cream, working over low heat.
4. As soon as the cream is blended into the sauce, set the saucepan in an ice-water bath to stop the cooking process. The sauce is ready to serve or it may be cooled and refrigerated for future use. Reheat the sauce over low heat.
Serving Suggestion:
Slice half apples thinly and fan against the side of an ice cream bowl. Arrange scoops or quenelles of vanilla or ginger ice cream and pattern with caramel sauce.
Caramel Sauce Alternative:
Use 1 jar (14oz.) of premade Dulce de Leche and mix in 1/2 cup of the pomegranate poaching liquid to create a pomegrante spiced infused caramel sauce.