Oven-Roasted Fruit With Caramel Sauce
Serves: 5
Clair Leannon
1 January 1970
Based on User reviews:
45
Spice
60
Sweetness
59
Sourness
48
mins
Prep time (avg)
4.7
Difficulty
Ingredients:
1 cup
Raisin2 cups
White Wine (dry)1 tsp
Ginger (minced fresh)2 tbsps
Unsalted Butter3 cup
Granulated Sugar1 cup
Water (cold)1 cup
Corn Syrup1 tbsp
Lemon Juice (fresh)1 tbsp
Pure Vanilla Extract1.75 cups
Heavy CreamDirections:
1
Place the dried fruit and raisins in a heatproof bowl and cover with boiling water
2
Allow to stand for 30 minutes, or until the fruit has plumped
3
Drain off all the soaking liquid, reserving 1 cup
4
Place the fruit and the reserved soaking liquid in a large saucepan
5
Add the wine, ginger, cloves, star anise, and cinnamon stick, place over medium heat, and bring to a boil
6
Immediately lower the heat to a low simmer, cover, and simmer for about 15 minutes, or until the fruit is quite soft
7
Remove from the heat and drain well, discarding the spices
8
Meanwhile, preheat the oven to 450 degrees F
9
Lightly butter a baking sheet
10
Spread the poached fruit and the nuts out on the baking sheet, leaving space between the fruit
11
Brush the tops with the melted butter
12
Roast for 10 minutes, or until the fruit is just beginning to color
13
Serve in individual bowls, drizzled with caramel sauce
14
Combine the brown and granulated sugars with 1 cup cold water in a heavy medium saucepan over medium heat and bring to a boil
15
Boil for 12 minutes, or until the syrup is a rich caramel color, brushing down the sides of the pan with a wet pastry brush from time to time to dissolve any sugar crystals that form
16
Taking care as the syrup may bubble over, whisk in the corn syrup, lemon juice, and vanilla and bring to a simmer
17
Carefully whisk in the cream, bring to a boil, and boil gently for 10 minutes, or until the sauce is thick
18
Whisk in the butter and serve hot