| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Fruits, Dairy | Canadian | Desserts, Fruits | 8 | Servings |
INGREDIENTS
| 1/3 | c | Unsalted butter |
| 8 | c | Thickly sliced peeled apples preferably Northern Spy |
| 1 | ts | Each grated lemon and orange peel |
| 1 | tb | Lemon juice |
| 1/2 | c | Firmly packed brown sugar |
| 1/4 | ts | Cinnamon |
| Nutmeg and cardamom | ||
| 1/2 | c | Brandy |
| 2/3 | c | Sliced toasted almonds |
| 1/3 | c | Orange juice |
| 6 | c | Good quality vanilla ice cream |
INSTRUCTIONS
In large skillet, melt butter over medium heat; add apples and cook, turning once to soften slices without browning. Stir in citrus peel, lemon juice, sugar, cinnamon and a pinch each of nutmeg and cardamom. Cook over low heat for 10 minutes, stirring gently. Warm the brandy, pour over apples and ignite with a long match; shake pan gently until flames die down. Stir in almonds and orange juice and spoon over scoops of ice cream. Makes 8 Servings. Typed in MMFormat by cjhartlin.msn@attcanada.net Source: Canadian Living Entertaining Cookbook Special Posted to MM-Recipes Digest V4 #10 by cjhartlin.msn@attcanada.net on Mar 28, 1999
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