Apple and Salted Caramel Sauce - 11g Carbs, Trace Fiber
Sauce au caramel salte et al la pomme
Recipe By:
Serving Size: 5
Preparation Time: 0:00
Categories: Condiment - Low Cal (Less than 300 cal) - Lower Carbs - Veggie
1/2 cup apple cider -- hard cider, or natural unfiltered apple juice
3 tablespoons granulated white sugar -- (not unrefined)
1 teaspoon cornstarch
2 tablespoons nsalted butter -- or all-natural unsweetened almond butter
1/4 teaspoon fine sea salt
1. Heat the apple cider in a saucepan until just below the simmering point.
2. Meanwhile, put the sugar (make sure it is lump-free) in a small saucepan over medium-low heat. Let the sugar melt; you can swirl the pan around, but do not stir.
3. Once the sugar is entirely melted, it will quickly take on a light amber color; remove the pan from the heat then. Wearing long sleeves and an oven mitt, pour in the hot cider with caution; it will spit and splatter and d the caramel will harden. Return the pan over medium heat and stir until the caramel is melted again.
4. Put the cornstarch in a small heatproof bowl and whisk in 2 tablespoons of the caramel until dissolved. Pour back into the pan and whisk over medium heat as the mixture thickens slightly.
5. Remove from the heat and whisk in the butter and salt.
6. Serve immediately or at room temperature. Pour leftovers into a jar, refrigerate, and use within a few clays.
MAKES 1/3 CUP (5 one-tablespoon servings)
This caramel sauce makes a fine companion to crêpes, yogurt, and baked or fresh fruit. The subtle tang of apple cider brings a lovely balance to the flavors, but other fruit juices can be used—orange juice in particular.
Unrefined sugar contains impurities that prevent it from caramelizing properly, so I revert to regular white sugar here.
Cuisine: "French"
Source: "French Market Cookbook: vegetarian recipes from my Parisian kitchen by Clotilde Dusoulier, 2013"
S(Formatted by Chupa Babi): "Oct 2013"
Yield:"1/3 cup"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 83 Calories; 5g Fat (48.8% calories
from fat); trace Protein; 11g Carbohydrate; trace Dietary Fiber; 12mg
Cholesterol; 95mg Sodium
Exchanges: 0 Grain(Starch); 0 Fruit; 1 Fat; 1/2 Other Carbohydrates.
Sauce au caramel salte et al la pomme
Recipe By:
Serving Size: 5
Preparation Time: 0:00
Categories: Condiment - Low Cal (Less than 300 cal) - Lower Carbs - Veggie
1/2 cup apple cider -- hard cider, or natural unfiltered apple juice
3 tablespoons granulated white sugar -- (not unrefined)
1 teaspoon cornstarch
2 tablespoons nsalted butter -- or all-natural unsweetened almond butter
1/4 teaspoon fine sea salt
1. Heat the apple cider in a saucepan until just below the simmering point.
2. Meanwhile, put the sugar (make sure it is lump-free) in a small saucepan over medium-low heat. Let the sugar melt; you can swirl the pan around, but do not stir.
3. Once the sugar is entirely melted, it will quickly take on a light amber color; remove the pan from the heat then. Wearing long sleeves and an oven mitt, pour in the hot cider with caution; it will spit and splatter and d the caramel will harden. Return the pan over medium heat and stir until the caramel is melted again.
4. Put the cornstarch in a small heatproof bowl and whisk in 2 tablespoons of the caramel until dissolved. Pour back into the pan and whisk over medium heat as the mixture thickens slightly.
5. Remove from the heat and whisk in the butter and salt.
6. Serve immediately or at room temperature. Pour leftovers into a jar, refrigerate, and use within a few clays.
MAKES 1/3 CUP (5 one-tablespoon servings)
This caramel sauce makes a fine companion to crêpes, yogurt, and baked or fresh fruit. The subtle tang of apple cider brings a lovely balance to the flavors, but other fruit juices can be used—orange juice in particular.
Unrefined sugar contains impurities that prevent it from caramelizing properly, so I revert to regular white sugar here.
Cuisine: "French"
Source: "French Market Cookbook: vegetarian recipes from my Parisian kitchen by Clotilde Dusoulier, 2013"
S(Formatted by Chupa Babi): "Oct 2013"
Yield:"1/3 cup"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 83 Calories; 5g Fat (48.8% calories
from fat); trace Protein; 11g Carbohydrate; trace Dietary Fiber; 12mg
Cholesterol; 95mg Sodium
Exchanges: 0 Grain(Starch); 0 Fruit; 1 Fat; 1/2 Other Carbohydrates.
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