| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Apples |
4 |
Servings |
INGREDIENTS
| 1/2 |
c |
Sugar |
| 3/4 |
c |
Heavy cream |
| 2 |
tb |
Frozen apple juice concentrate, undiluted |
| 1 |
ts |
Vanilla |
| 4 |
|
Tart apples, peeled, cored and sliced |
| 1 |
tb |
Unsalted butter |
| 2 |
tb |
Calvados (apple brandy; opt) |
INSTRUCTIONS
1. In 2-quart heavy saucepan melt sugar over low heat, watching
carefully so it doesn't burn.
2. In 2-cup glass measuring cup microwave heavy cream 30 seconds to 1
minute, or until it reaches about 140-160'F.
3. 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.
4. Stir in apple juice concentrate and vanilla. Cook over moderate
heat until thoroughly blended. Strain out any lumps that might remain.
5. 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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