Cider’n’Cream-Roasted Olives

     Serves 4

    1 cup apple cider

    ½ cinnamon stick

1 cup mixed olives (with pits)

½ cup vanilla ice cream

3 cloves garlic, finely chopped

½ tablespoon caramel sauce

¼ teaspoon crushed red pepper

Grated nutmeg to taste

2 tablespoons extra-virgin olive oil

1½ sprigs thyme

¼ lemon, zested and juiced   

1. In small saucepan, heat cider with cinnamon stick.  Remove stick; combine cider and all other ingredients in 2-quart baking dish and bake at 400° F for 20 minutes.  Serve warm or at room temperature.