1. Melt the butter in a medium skillet over moderate heat.
2. Add the sugar, syrup, and apple slices. Stir to coat the slices.
3. Cover and cook, stirring once, until the apples are translucent, about 5
minutes.
4. Stir together the sour cream, heavy cream, and cornstarch.
5. Stir the mixture into the apples. Bring to the boil, cook for 1 minute,
and remove from the heat.
6. Stir in the Calvados.
Makes 1-1/4 cups.
From The Brooklyn Cookbook by Stallworth and Kennedy
>From the recipe files of Carole Walberg
Posted to recipelu-digest Volume 01 Number 674 by RecipeLu
<recipelu@geocities.com> on Feb 01, 1998
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