ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Warm Roasted Apples with Pomegranate-Caramel Sauce

Yield 8 servings
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.

Ingredients

  • Apples:
  • Cooking spray
  • 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
  • Sauce:
  • 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
  • Remaining ingredient:
  • 2 cups low-fat vanilla ice cream

Nutrition Information

  • calories 295
  • caloriesfromfat 17 %
  • fat 5.6 g
  • satfat 3 g
  • monofat 2 g
  • polyfat 0.2 g
  • protein 1.8 g
  • carbohydrate 63 g
  • fiber 4 g
  • cholesterol 20 mg
  • iron 0.7 mg
  • sodium 95 mg
  • calcium 49 mg

How to Make It

  1. Preheat oven to 400°.

  2. To prepare apples, line a jelly-roll pan with foil. Coat with cooking spray.

  3. 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.

  4. 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.

  5. 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.