| 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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