Sundae with Cider Caramel Sauce

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)
Pinch salt
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.
Serves 4

“A merry heart does good, like a medicine.’
(Proverbs 17:22)

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