Oven-Roasted Fruit With Caramel Sauce

Recipe Ingredients

1 1/2 lbs	681g / 24oz	Mixed dried fruit
		= (peaches, pears, prunes, apples,
		Figs, and/or apricots)
1/2 cup	80g / 2.8oz	Raisins
2 cups	474ml	Dry white wine
1 teaspoon	5ml	Minced fresh ginger
10		Cloves
4		Star anise
1		Cinnamon stick
1 cup	146g / 5.1oz	Walnut halves, hazelnuts, or pine nuts
3 tablespoons	45ml	Unsalted butter - melted
		Caramel Sauce
1 cup	160g / 5.6oz	Light brown sugar - (packed)
3/4 cup	148g / 5.2oz	Granulated sugar
1 cup	237ml	Cold water
1/4 cup	82g / 2.9oz	Corn syrup
1 tablespoon	15ml	Fresh lemon juice
1 tablespoon	15ml	Pure vanilla extract
1 3/4 cups	414ml	Heavy cream
2 tablespoons	30ml	Unsalted butter

Recipe Instructions

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.

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.

For the 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.

This recipe yields 6 servings.

from "Charlie Palmer's Casual Cooking" by Charlie Palmer, (William Morrow, 2001)

Recipe courtesy of Charlie Palmer

Source:
SARA'S SECRETS with Sara Moulton - (Show # SS-1C23) - from the TV FOOD NETWORK

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