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Pomegranate Spiced Poached Apples with Caramel SauceYield: 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. | |