Warm Roasted Apples With Pomegranate-Caramel Sauce

Cooking Light.

• Ready In: 55 mins
• Serves: 8

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

Directions

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.
4. Place the apples in a single layer on baking sheet; top with 1 tablespoon butter pieces.
5. Bake at 400° for 15 minutes. Turn slices over; bake an additional 20 minutes or until lightly browned, stirring occasionally.
6. 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.
7. Cover, increase heat to medium, and boil 30 seconds. Uncover and boil 3 minutes or until golden (do not stir).
8. Remove from heat; let stand 1 minute.
9. Carefully add 2 tablespoons butter, stirring until butter melts. Gradually add pomegranate juice, stirring constantly until mixture is smooth.
10. Return to heat; cook over medium-low heat 8 minutes or until thickened. Cool.
11. 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.