Warm Roasted Apples With Pomegranate Caramel Sauce Food

BAKED APPLES WITH CARAMEL SAUCE

Steps:

• Preheat the oven to 350 degrees F.
• Core the apples. Using a paring knife, score a ring around the midriff of each apple, just cutting through the skin to prevent the apples from bursting during baking. Stuff the apples with the figs and almonds. Set on a baking sheet, and bake until puffed up and soft all the way through, about 30 minutes.
• Meanwhile, put the sugar in a saucepan with a spoonful of water, and boil to a golden caramel, about 5 minutes, depending on how much water you've added. Do not stir the sugar with a spoon, gently swirl the saucepan over the heat until the desired color. You want a nice rich caramel color, but don't let it get too dark.
• Serve the baked apples warm from the oven with the sauce poured over and with a generous slump of cinnamon whipped cream or creme fraiche on the side.

CARAMEL APPLE CRUMBLE

Steps:

• Heat oven to 200C/fan 180C/gas 6. Put the apples into a saucepan with a splash of water, cover, then cook over a high heat for 4-5 mins, stirring now and then until just soft. Stir in 3 tbsp of the caramel, then tip into small ovenproof dishes. Dot small spoonfuls of caramel cream over the apples until only 1 tbsp is left.
• Mix the flour and oats together, then rub in the butter with your fingers until you have a crumbly mixture. Stir in the remaining caramel, then scatter over the apples. Bake for 18-20 mins until golden and crisp on top.

WARM APPLE CAKE (OPTIONAL - WITH CREAMY CARAMEL SAUCE)

Steps:

• Combine flour, sugar, baking soda, cinnamon and salt in a large bowl; set aside. Mix together egg and apples; add to flour mixture. Stir in walnuts.
• Spread in a lightly greased 8"x8" baking pan. Bake at 350F degrees for 25 to 30 minutes, until a toothpick inserted near center comes out clean.
• Serve warm, drizzled with Caramel Sauce.

BAKED APPLES WITH CARAMEL SAUCE

Steps:

• Preheat oven to 330 degrees F.
• In a bowl, combine walnuts, raisins, ¼ cup melted butter and 4 tblsps sugar.
• Peel and core the apples, leaving them whole.
• Arrange them in a pie plate just large enough to hold them in one layer, and fill the cavity of each apple with ¼ of the walnut-raisin mixture.
• Sprinkle the zest over the apples with 1 tblsp melted butter and 2 tblsps of the sugar.
• Pour brandy around apples.
• Bake, basting occasionally, for 1 hour to 1 ½ hours, or until apples are tender.
• Keep warm, covered loosely.
• For sauce: In a saucepan, combine butter, sugars, salt and cream and cook over low heat, stirring, until sugar is dissolved.
• Increase heat to high, boil sauce for 2 minutes, and let cool to room temperature.
• Divide sauce among 4 dessert plates and put apple in center.
• Top with whipped cream.

ROASTED APPLES

Steps:

• Preheat oven to 400 degrees. Combine sugar and cinnamon in a medium bowl. Add apples, and toss to coat. Spread apples in a single layer on a rimmed baking sheet. Bake, tossing halfway through, until tender but firm, 30 to 35 minutes.

HOT CARAMEL APPLES

Steps:

• Peel about 3/4 in. off the top of each apple; place in a 3-qt. slow cooker. Pour juice over apples. Fill the center of each apple with 2 tablespoons of sugar, three Red Hots, 1 tablespoon butter and two caramels. Sprinkle with cinnamon. , Cover and cook on low for 4-6 hours or until the apples are tender. Serve immediately with whipped cream if desired.

BAKED APPLES WITH CARAMEL SAUCE

Steps:

• Preheat oven to 375°F Grease a baking pan just large enough to hold the apples.
• With a small knife, cut at an angle to enlarge the core opening at the stem end of each apple to about 1 inch diameter. (The opening should look like a funnel shape.).
• Arrange the apples in the prepared pan, stem end up.
• In a small saucepan, combine 3/4 cup water with brown sugar, nutmeg and pepper. Bring the mixture to a boil, stirring. Boil for 6 minutes.
• Combine the walnuts and raisins. Spoon some of the walnut/raisin mixture into opening of each apple.
• Top each apple with some of the diced butter.
• Spoon the brown sugar sauce over and around the apples. Bake, basting occasionally with the sauce, until the apples are just tender, 45-50 minutes. Transfer the apples to a serving dish, reserving the brown sugar sauce in the baking pan. Keep the apples warm.
• For the caramel sauce, mix the butter, cream and reserved brown sugar sauce in a saucepan. Bring to a boil, stirring occasionally, and simmer until thickened, about 2 minutes. Let the sauce cool slightly before serving.

ROASTED APPLES WITH ICE CREAM

Steps:

• Preheat oven to 375 degrees. Fill center of each apple with 2 pieces butter, and place on a rimmed baking sheet. Roast until apples are soft but not falling apart, about 30 minutes. (Apples may crack as they soften; if they do, remove from oven.) Serve immediately with ice cream.

WARM ROASTED APPLES WITH POMEGRANATE-CARAMEL SAUCE

Steps:

• Preheat oven to 400°.
• To prepare apples, line a jelly-roll pan with foil. Coat with cooking spray.
• Combine brown sugar and next 5 ingredients (through apples) in a large bowl; toss to coat.
• Place the apples in a single layer on baking sheet; top with 1 tablespoon butter pieces.
• Bake at 400° for 15 minutes. Turn slices over; bake an additional 20 minutes or until lightly browned, stirring occasionally.
• 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.
• Cover, increase heat to medium, and boil 30 seconds. Uncover and boil 3 minutes or until golden (do not stir).
• Remove from heat; let stand 1 minute.
• Carefully add 2 tablespoons butter, stirring until butter melts. Gradually add pomegranate juice, stirring constantly until mixture is smooth.
• Return to heat; cook over medium-low heat 8 minutes or until thickened. Cool.
• 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.