Name: Cinnamon Hot Apple Sauce for Blintzes
Ingredients: 2 tb Unsalted butter; 2 tb Heavy cream; 1/2 c Sugar; 3/4 ts Cornstarch; 2 tb Grenadine syrup; 1 tb Calvados or apple brandy; 2 c Tart cooking apples --; Sliced; 2 Tablespoons Sour cream

CATEGORY	CUISINE	TAG	YIELD
Dairy	Jewish	Jewish, Breakfast, Sauces	1	Servings

INGREDIENTS

2	tb	Unsalted butter
2	tb	Heavy cream
1/2	c	Sugar
3/4	ts	Cornstarch
2	tb	Grenadine syrup
1	tb	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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