Red Bell Pepper Caramel

Red Bell Pepper Caramel
Staff Writer

Lifesize/Thomas Northcut

Red Bell Pepper Caramel

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. 

Notes

To read about David Burke's restaurants and get more of his recipes, visit his website and his Facebook page. 

Directions

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.
 

Nutrition

Calories per serving:

341 kcal

Daily value:

17%

Servings:

6
  • Carbohydrate, by difference 45 g
  • Protein 6 g
  • Total lipid (fat) 18 g
  • Vitamin A, IU 326 IU
  • Vitamin A, RAE 33 µg
  • Vitamin C, total ascorbic acid 2 mg
  • Vitamin E (alpha-tocopherol) 1 mg
  • Ash 2 g
  • Calcium, Ca 25 mg
  • Cholesterol 11 mg
  • Choline, total 8 mg
  • Fatty acids, total monounsaturated 6 g
  • Fatty acids, total polyunsaturated 4 g
  • Fatty acids, total saturated 6 g
  • Fiber, total dietary 7 g
  • Folate, DFE 30 µg
  • Folate, food 20 µg
  • Folate, total 35 µg
  • Folic acid 15 µg
  • Glutamic acid 1 g
  • Iron, Fe 1 mg
  • Magnesium, Mg 22 mg
  • Niacin 2 mg
  • Phosphorus, P 69 mg
  • Potassium, K 270 mg
  • Retinol 32 µg
  • Selenium, Se 6 µg
  • Sodium, Na 336 mg
  • Sugars, total 7 g
  • Theobromine 3 mg
  • Tocopherol, gamma 1 mg
  • Water 57 g
  • Zinc, Zn 1 mg
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