Dessert: Spicy Caramel Apple Sauce

Recipe by Bobby Flay with Stephanie Banyas and Sally Jackson Editor's note: Use this recipe to make Bobby Flay's Pumpkin Bread Pudding .

This recipe includes fertility superfoods such as:

Cinnamon, Apple Cider Vinegar

Health and fertility benefits of Spicy Caramel Apple Sauce

Cinnamon is one of the best ingredients that someone with insulin sensitivity can eat. Half a teaspoon of cinnamon per day has been shown to be very effective at normalizing blood sugar levels. Cinnamon contains hydroxychalcone, which is thought to enhance the effects of insulin. It has also been suggested that Cinnamon prevents post-meal blood sugar spikes by slowing the gastric emptying rate - meaning that food digests slowly. (Reference: http://www.ncbi.nlm.nih.gov/pubmed/11506060). Apple cider vinegar will improve your body's sensitivity to insulin (Reference: http://care.diabetesjournals.org/content/27/1/281.full)

Ingredients

1 cup heavy cream
1/2 cup apple juice
1 star anise
1 (1-inch) piece fresh ginger, peeled and chopped
4 cloves
2 cinnamon sticks
1/8 teaspoon freshly grated nutmeg
1 1/2 cups sugar
1 tablespoon apple cider vinegar
1 tablespoon apple schnapps

Instructions

Combine the cream, apple juice, star anise, ginger, cloves, cinnamon sticks, and nutmeg in a small saucepan and bring to a simmer. Remove from the heat and let steep for at least 20 minutes. Strain the mixture into a clean small saucepan and place back over low heat while you make the caramel.
Combine the sugar, 1/2 cup water, and the vinegar in a medium saucepan over high heat and cook without stirring until a deep amber color, 8 to 10 minutes. Slowly and carefully whisk in the warm cream mixture a little at a time, and continue whisking until smooth. Add the apple schnapps and cook for 30 seconds longer. Transfer to a bowl and keep warm. The sauce can be made 2 days in advance and refrigerated. Reheat over low heat before serving.

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