* Exported from MasterCook *
Apple and Salted Caramel Sauce - Sauce au caramel salte et al la pomme
Recipe By :
Serving Size : 5 Preparation Time :0:00
Categories : Condiment LowCal (Less than 300 cals)
LowerCarbs Veggie
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 cup apple cider -- hard cider, or natural unfiltered apple juice
3 tablespoons granulated white sugar -- (not unrefined)
1 teaspoon cornstarch
2 tablespoons unsalted butter -- or all-natural unsweetened almond butter
1/4 teaspoon fine sea salt
1. Heat the apple cider in a saucepan until just below the simmering
point.
2. Meanwhile, put the sugar (make sure it is lump-free) in a small
saucepan over medium-low heat. Let the sugar melt; you can swirl the pan
around, but do not stir.
3. Once the sugar is entirely melted, it will quickly take on a light
amber color; remove the pan from the heat then. Wearing long sleeves and
an oven mitt, pour in the hot cider with caution; it will spit and
splatter and d the caramel will harden. Return the pan over medium heat
and stir until the caramel is melted again.
4. Put the cornstarch in a small heatproof bowl and whisk in 2 tablespoons
of the caramel until dissolved. Pour back into the pan and whisk over
medium heat as the mixture thickens slightly.
5. Remove from the heat and whisk in the butter and salt.
6. Serve immediately or at room temperature. Pour leftovers into a jar,
refrigerate, and use within a few clays.
MAKES 1/3 CUP (5 one-tablespoon servings)
This caramel sauce makes a fine companion to crêpes, yogurt, and baked or
fresh fruit. The subtle tang of apple cider brings a lovely balance to the
flavors, but other fruit juices can be used—orange juice in particular.
Unrefined sugar contains impurities that prevent it from caramelizing
properly, so I revert to regular white sugar here.
Cuisine:
"French"
Source:
"French Market Cookbook: vegetarian recipes from my Parisian kitchen
by Clotilde Dusoulier, 2013"
S(Formatted by Chupa Babi):
"Oct 2013"
Yield:
"1/3 cup"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 83 Calories; 5g Fat (48.8% calories
from fat); trace Protein; 11g Carbohydrate; trace Dietary Fiber; 12mg
Cholesterol; 95mg Sodium. Exchanges: 0 Grain(Starch); 0 Fruit; 1 Fat; 1/2
Other Carbohydrates.
Nutr. Assoc. : 0 0 0 0 4860
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