Caramelized Apple, Pomegranate, & Nut Dessert Topping

Step 1: Apples ... McIntosh or Gala apples are too soft for this. This is when you want a nice firm apple - like a 'Delicious' apple. Add the butter, brown sugar, cinnamon, salt, and apples to a saute pan; and, bring to medium heat. Saute on medium to medium low heat, until the apples begin to soften, and the sauce begins to thicken, about 7. Add the bourbon or whiskey and pomegranates; and, cook another 2-3 minutes. Finally, add the nuts, stir; and remove from the heat.

Step 2: Pomegranates ... These days, you can buy just the seeds; but, you can also buy the whole pomegranate, and seed it yourself. The easiest way ... cut in half, hold over a bowl; and, hit the back of the pomegranate with a heavy spoon, small rolling pin, etc ... any thing heavy. The seeds will pop or fall out.

Step 3: Finish ... You can serve it immediately. Or, once completely cooled; transfer to a a mason jar or tupperware type of container. Will last 3-4 days in the refrigerator. You can serve these cold; or, reheat in the microwave before serving.

Step 4: Serve and ENJOY! ... My favorite - warmed up over ice cream with whipped cream. Second, brush a slice of pound cake with a little butter and grill; then, top with the warm apples, ice cream or whipped cream. You can do this with angel food cake as well. Now, for something a bit lighter ... top vanilla Greek yogurt with the chilled apples.