This unusual recipe won the Dessert category of Pepin Heights’ 2005 Cider Recipe Challenge. Even this tiny bit of cayenne powder is the perfect foil to the sweet apples, carrots and dried fruit. Top it with ice cream for dessert; reheat it for a tasty breakfast. This recipe was developed by Randy Kustanowitz of Aubergine Catering and Amie Deli in Minneapolis.
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- 2 lbs carrots
- 1 cup prunes
- 1 cup dried apricots
- 2 lbs Pepin Heights HoneyCrisp apples
- 4 cups Pepin Heights Apple Cider
- 1/2 cup brown sugar
- 1/2 teaspoon cayenne powder
- Preheat oven to 350 degrees F.
- Peel carrots and cut into 1/2-inch chunks. Peel and core apples and cut into 1/2-inch chunks. On stove in saucepan over medium heat, combine cider, sugar and cayenne; stir to blend sugar and cider. Heat for 3-5 minutes, stirring periodically.
- In a large roasting pan with 2-inch sides, combine cider mixture, fruit and carrots. Cover tightly with aluminum foil, and bake until carrots are desired tenderness, 20-45 minutes.
- This healthful dessert can be served cold, or warm topped with whipped cream.
- Calories 200; calories from fat 0.1%; fat 0.4 g; saturated fat 0 g; trans fat 0 g; protein 1.6 g; carbohydrates 50.4 g; total sugars 38.0 g; fiber 4.6 g; cholesterol 0 mg; iron 0.8 mg; sodium 63.3 mg; calcium 34.8 mg
Pepin Heights Orchards, Inc https://pepinheights.com/