Best Ice Cream Sauce…laced with Fall’s Apples.
From the Kitchen of Terri Bergman
Apples in Rum Raisin Sauce
FOR THE BASE: It’s the best vanilla ice cream you can buy! 6-8 Large scoops!
4-6 Granny Smith Apples – peeled, cored and julienned
1-2 TBSPS Butter
1 tsp of Pummull Spice*
½ cup packed dark brown sugar
½ cup light corn syrup
1 tablespoon unsalted butter
½ cup dark rum
½ cup golden raisins
In a large skillet, melt butter and add julienned apples with 1 tsp Pummull Spice. Cook until a little golden and softened. Set aside in bowl. In same skillet combine the brown sugar and the corn syrup, butter and golden raisins. Stir until well blended and sugars melts. At this point you can add rum and reserved cooked apples. Set over medium-low heat. Stir until well combined a few minutes. (If desired you can reserve the rum for a flambé, pouring warmed rum over apples and sauce and lighting, until flame extinguishes, make sure you have skillet cover at skillet side to cover flames in need be.
Serve the sauce warm or at room temperature over the ice cream, you can garnish with whipped cream and a sprinkle of Pummull Spice if desired!
*The Kitchen’s Bounty PUMMULL SPICE is an exclusive Cinnamon Blend sold by the Kitchens Bounty! It includes a blend of the finest Cinnamon, with Ginger, Nutmeg, Allspice, Cloves, Mace and Cardamon! WOW!