Cinnamon Hot Apple Sauce For Blintzes
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Jewish | Breakfast, Jewish, Sauces | 1 | Servings |
INGREDIENTS
| 2 | T | Unsalted butter |
| 2 | T | Heavy cream |
| 1/2 | c | Sugar |
| 3/4 | t | Cornstarch |
| 2 | T | Grenadine syrup |
| 1 | T | Calvados or apple brandy |
| 2 | c | Tart cooking apples |
| Sliced | ||
| 2 | Tablespoons Sour cream |
INSTRUCTIONS
Melt the butter in a medium skillet over moderate heat. Add the sugar, syrup, and apple slices. Stir to coat the slices. Cover and cook, stirring once, until the apples are translucent, about 5 minutes. Stir together the sour cream, heavy cream, and cornstarch. Stir the mixture into the apples. Bring to the boil, cook for 1 minute, and remove from the heat. Stir in the Calvados. Makes 1-1/4 cups. From The Brooklyn Cookbook by Stallworth and Kennedy Recipe By : File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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Nutrition (calculated from recipe ingredients)
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Calories: 1247
Calories From Fat: 693
Total Fat: 78.9g
Cholesterol: 220.1mg
Sodium: 207.9mg
Potassium: 362.4mg
Carbohydrates: 136g
Fiber: <1g
Sugar: 125g
Protein: 5.6g