Pomegranate juice adds a twist to the fall flavors featured in this decadent dessert. Covering the saucepan briefly as the caramel sauce boils helps dissolve any granulated sugar crystals clinging to the side of the pan.
1/4 cup packed brown sugar
3 tablespoons fresh lemon juice
3/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/8 teaspoon salt
6 large Rome apples, peeled, cored, and sliced (about 2 1/2 pounds)
1 tablespoon chilled butter, cut into small pieces
3/4 cup granulated sugar
1/4 cup water
3 tablespoons lemon juice
1 teaspoon light corn syrup
2 tablespoons butter
1/2 cup pomegranate juice
2 cups low-fat vanilla ice cream
How to Make It
Preheat oven to 400°.
To prepare apples, line a jelly-roll pan with foil. Coat with cooking spray.
Combine brown sugar and next 5 ingredients (through apples) in a large bowl; toss to coat. Place the apples in a single layer on baking sheet; top with 1 tablespoon butter pieces. Bake at 400° for 15 minutes. Turn slices over; bake an additional 20 minutes or until lightly browned, stirring occasionally.
To prepare sauce, combine granulated sugar, water, lemon juice, and corn syrup in a small, heavy saucepan over medium-low heat; cook 5 minutes or until sugar dissolves. Cover, increase heat to medium, and boil 30 seconds. Uncover and boil 3 minutes or until golden (do not stir). Remove from heat; let stand 1 minute. Carefully add 2 tablespoons butter, stirring until butter melts. Gradually add pomegranate juice, stirring constantly until mixture is smooth. Return to heat; cook over medium-low heat 8 minutes or until thickened. Cool.
To serve, spoon 1/4 cup ice cream into each of 8 small bowls. Top each serving with about 3/4 cup roasted apples and 1 tablespoon sauce.