| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Desserts | 6 | Servings | |
INGREDIENTS
| 6 | lg | Apples — unpeeled and |
| Cored | ||
| 1/3 | c | Apple cider |
| 1/2 | c | Sugar |
| 1/2 | ts | Lemon zest — grated |
| 1/8 | ts | Nutmeg |
| 1 | c | Whipping cream |
| 1/4 | c | Powdered sugar |
INSTRUCTIONS
Place apple quarters in a heavy saucepan with cider and sugar. Bring to a boil over medium heat, stirring to dissolve sugar and prevent scorching. Continue to cook and stir until apples become mushy. Puree through food mill and stir in spices and lemon zest. Cool. While apple puree cools, beat cream until it forms stiff peaks. Gradually add powdered sugar and blend well. Fold 1/2 cup of apple puree into whipped cream, then fold whipped cream into remaining apple puree. Spoon into parfait glasses and chill thoroughly. Sprinkle top of each apple cream with nutmeg before serving. Recipe By : Elizabeth Powell From: Ladies Home Journal- August 1991 File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
A Message from our Provider:
“Let Him therefore send and do what He will. By His grace, if we are His, we will face it, bow to it, accept it, and give thanks for it. God’s Providence is always executed in the ‘wisest manner’ possible. We are often unable to see and understand the reasons and causes for specific events in our lives, in the lives of others, or in the history of the world. But our lack of understanding does not prevent us from believing God. #Don Fortner”