WineKraut Apple Brule with Riesling Caramel Sauce
1 1/2 cups Steinfeld's Wine Kraut, pressed to drain well
1/2 cup cinnamon flavored applesauce
1 egg, well beaten
1/2 cup packed brown sugar, plus 3 tablespoons for top
1/2 cup shredded red apple
1 cup diced red apple with peel
Non-stick baking spray
Riesling Caramel Sauce:
1 1/3 cup sugar
1 teaspoon vanilla
1/4 cup water
1 cup Riesling wine, divided
1 tablespoon butter
Preheat oven to 350 degrees. In large mixing bowl, combine kraut, applesauce, egg, 1/2 cup brown sugar and shredded apple. Mix well and fold in diced apple. Heavily coat six, 6 oz. ramekins with non-stick baking spray. Divide kraut mixture among the ramekins, pressing lightly. Bake in 350 degree oven for 25 minutes. Sprinkle tops with remaining brown sugar. Turn oven to broil and place ramekins under broiler 15-20 seconds or until caramelized and browned on top. To serve, run a knife around edges of brules and lift from ramekins and place on dessert plates (or invert into hand with clean kitchen towel and then place on dessert plates). Serve with Riesling Caramel Sauce.
Sauce: Over medium-low heat, cook sugar, vanilla, water, and 1/2 cup Riesling, stirring constantly, until golden brown and thick. Stir in remaining Riesling and butter until smooth. Remove from heat and serve drizzled over brule.
Leah, Ada, OK - Third Place Winner (Desserts), Steinfeld’s Sauerkraut Recipe Contest 2006