- 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
- 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.