TART - APPLE CIDER REDUCTION

By akselden

Ingredients

• 1 pint apple cider
• 1 pint light corn syrup
• 1 to 2 cinnamon sticks
• 1 T. Calvados
• 1 T. lemon juice

Details

Servings 2

Preparation

Step 1

1. Set aside 1 C. of the cider, to be used later to keep the syrup from overcooking. Put the remaining cider in a heavy saucepan with the corn syrup, cinnamon, Calvados and lemon juice. Bring to a boil at high heat. Lower the heat slightly and cook about 90 minutes, until the liquid is reduced by half and begins to foam and bubble as it caramelizes.

2. When this happens, add the reserved cider. Continue to cook a few minutes more, then remove from the heat. Cool the syrup, strain it through a cheesecloth-lined mesh strainer, and refrigerate or freeze until ready to use.

3. Serve the tarts warm (reheat them if necessary) with ice cream on the side and a bit of the syrup drizzled over or around the dessert.