Sundae with Cider Caramel Sauce
By Carolyn Webb
¼ cup dark brown sugar
¼ cup granulated sugar
4 Tbsp unsalted butter room temperature
1 Tbsp unfiltered apple cider vinegar
4 to 5 firm red baking apples (Empire or Honeycrisp) 5 lbs.
1 tsp ground cinnamon
1 tsp grated fresh ginger (from a peeled 1 inch piece)
1 Tbsp of Soy Vanilla Ice cream
Topping: Soy Vanilla Ice cream and crushed amaretto cookies
Preheat oven to 400. Stir together both sugars, butter and vinegar until well combined. Spread mixture evenly in the bottom of a 9 x 13 inch baking dish.
Peel and core apples, then slice into ¾ inch rounds. Toss with cinnamon, ginger and salt in a bowl. Place on top of sugar mixture in a single layer, overlapping slightly if needed. Cover with parchment lined foil and bake until just beginning to soften and bubble, 20-25 minutes. Spoon sauce over apples and increase heat to 450. Continue to bake, uncovered, until sauce thickens and apples are soft and brown. About 15 minutes more.
Divide apples evenly among 4 bowls. Whisk 1 Tbsp of Soy Ice Cream into liquid in baking dish to make a carmel sauce. Transfer to a bowl: let cool until thickened slightly, about 10 minutes. Top apples with scoop of ice cream, caramel sauce and crushed cookies.
“A merry heart does good, like a medicine.’
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