| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Apples | 4 | Servings | |
INGREDIENTS
| 1/2 | c | Sugar |
| 3/4 | c | Heavy cream |
| 2 | T | Frozen apple juice |
| concentrate undiluted | ||
| 1 | t | Vanilla |
| 4 | Tart apples, peeled cored | |
| and sliced | ||
| 1 | T | Unsalted butter |
| 2 | T | Calvados, apple brandy opt |
INSTRUCTIONS
In 2-quart heavy saucepan melt sugar over low heat, watching carefully so it doesn't burn. In 2-cup glass measuring cup microwave heavy cream 30 seconds to 1 minute, or until it reaches about 140-160'F. When sugar has liquified and turned an amber color, slowly stir in warm cream with a wooden spoon. Stir vigorously to avoid lumps. Stir liquified sugar as it begins to turn amber color. Stir in apple juice concentrate and vanilla. Cook over moderate heat until thoroughly blended. Strain out any lumps that might remain. Meanwhile, in heavy non-stick skillet saute apples in butter 2 minutes, or until heated through but still crisp. If desired, warm Calvados, pour over apples and ignite. When flames subside, spoon apples into serving dishes and top with warm caramel sauce. From Tuscon area newspapers, 1994, 3rd quarter, courtest Mike Orchekowski. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/tn-94q3.zip
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Nutrition (calculated from recipe ingredients)
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Calories: 369
Calories From Fat: 172
Total Fat: 19.5g
Cholesterol: 68.8mg
Sodium: 19.4mg
Potassium: 404.8mg
Carbohydrates: 47.9g
Fiber: <1g
Sugar: 46.2g
Protein: 2.3g