- Agoston Haraszthy born (1812)
Red Bell Pepper Caramel
- 1 1/2 Cup minced bell pepper
- 1 Cup sugar
- 1 Cup apple cider
- 2 Tablespoons Grand Marnier
- 3 Tablespoons butter
- Vanilla ice cream, for serving
Bell peppers are naturally sweet, so why not use them in something sweet? I don’t think many people would think of extracting the sweetness into something like caramel, but the results are pretty phenomenal.
Combine the peppers, sugar, and cider in a heavy saucepan and cook, stirring occasionally, until the sauce has caramelized. Remove from heat and whisk in the Grand Marnier and butter.
Scoop the ice cream into a bowl and place warm fresh berries and the red pepper caramel on top.