Prep 10 mins
Cook 47 mins
Recipe courtesy Charlie Palmer, Charlie Palmer's Casual Cooking, William Morrow, 2001 Show: Sara's Secrets Episode: Chefs Cooks at Home. Saw this but have not tried it with Caramel Sauce. Didn't allow for 30 minutes cooling time.
- 1 1⁄2 lbs mixed dried fruit (peaches, pears, prunes, apples, figs, and or or apricots)
- 1⁄2 cup raisins
- 2 cups dry white wine (kosher for Pesach)
- 1 teaspoon minced fresh ginger
- 10 cloves (kosher for Pesach)
- 4 star anise (kosher for Pesach)
- 1 cup packed light brown sugar
- 3⁄4 cup granulated sugar
- 1 cup cold water
- 1⁄4 cup corn syrup
- 1 tablespoon fresh lemon juice (please use the real thing)
- 1 tablespoon pure vanilla extract
- 1 3⁄4 cups heavy cream
- 2 tablespoons unsalted butter
- 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 450ºF.
- 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.
- 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.