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

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

INGREDIENTS

2	tb	Unsalted butter
1/2	c	Sugar
2	tb	Grenadine syrup
2	c	Tart cooking apples; sliced
2	tb	Sour cream
2	tb	Heavy cream
3/4	ts	Cornstarch
1	tb	Calvados or apple brandy; (optional)

INSTRUCTIONS

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

A Message from our Provider:

“Lust and selfishness do not equal love”