Oven-Roasted Fruit with Caramel Sauce
- 1 1/2 pounds mixed dried fruit (peaches, pears, prunes, apples, figs, and/or apricots)
- 1/2 cup raisins
- 2 cups dry white wine
- 1 teaspoon minced fresh ginger
- 10 cloves
- 4 star anise
- 1 cinnamon stick
- 1 cup walnut halves, hazelnuts, or pine nuts
- 3 tablespoons unsalted butter, melted
- Caramel sauce, recipe follows
- Caramel Sauce:
- 1 cup packed light brown sugar
- 3/4 cup granulated sugar
- 1 cup cold water
- 1/4 cup corn syrup
- 1 tablespoon fresh lemon juice
- 1 tablespoon pure vanilla extract
- 1 3/4 cups heavy cream
- 2 tablespoons unsalted butter
Place the dried fruit and raisins in a heatproof bowl and cover with boiling water. Allow to stand for 30 minutes, or until the fruit has plumped. Drain off all the soaking liquid, reserving 1 cup.
Place the fruit and the reserved soaking liquid in a large saucepan. Add the wine, ginger, cloves, star anise, and cinnamon stick, place over medium heat, and bring to a boil. Immediately lower the heat to a low simmer, cover, and simmer for about 15 minutes, or until the fruit is quite soft. Remove from the heat and drain well, discarding the spices.
Meanwhile, preheat the oven to 450 degrees F.
Lightly butter a baking sheet. Spread the poached fruit and the nuts out on the baking sheet, leaving space between the fruit. Brush the tops with the melted butter. Roast for 10 minutes, or until the fruit is just beginning to color. Serve in individual bowls, drizzled with caramel sauce.Caramel Sauce:
Combine the brown and granulated sugars with 1 cup cold water in a heavy medium saucepan over medium heat and bring to a boil. 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.
Taking care as the syrup may bubble over, whisk in the corn syrup, lemon juice, and vanilla and bring to a simmer. Carefully whisk in the cream, bring to a boil, and boil gently for 10 minutes, or until the sauce is thick. Whisk in the butter and serve hot.
Yield: 6 to 8 servings
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