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Apples With Caramel Sauce

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CATEGORY CUISINE TAG YIELD
Dairy Apples 4 Servings

INGREDIENTS

1/2 c Sugar
3/4 c Heavy cream
2 T Frozen apple juice
concentrate undiluted
1 t Vanilla
4 Tart apples, peeled cored
and sliced
1 T Unsalted butter
2 T Calvados, apple brandy opt

INSTRUCTIONS

In 2-quart heavy saucepan melt sugar over low heat, watching  carefully
so it doesn't burn. In 2-cup glass measuring cup microwave  heavy cream
30 seconds to 1 minute, or until it reaches about  140-160'F. 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. Stir in  apple juice
concentrate and vanilla. Cook over moderate heat until  thoroughly
blended. Strain out any lumps that might remain.  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

A Message from our Provider:

“When God ordains, He sustains.”

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 369
Calories From Fat: 172
Total Fat: 19.5g
Cholesterol: 68.8mg
Sodium: 19.4mg
Potassium: 404.8mg
Carbohydrates: 47.9g
Fiber: <1g
Sugar: 46.2g
Protein: 2.3g


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