| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Fruits | Desserts, Fruits | 6 | Servings | |
INGREDIENTS
| 3 1/2 | lb | McIntosh apples, peeled, cor |
| 2 | ts | Powdered ginger |
| 1 | tb | Cornstarch |
| Juice of 1 lemon | ||
| 2 | tb | Brandy, bourbon or scotch |
| 3 | tb | Butter |
| 2 | tb | Chopped candied ginger |
| 1 | c | Sugar |
| 1 | ts | Vanilla |
| 1 | c | Raisins |
| 24 | Gingersnap cookies |
INSTRUCTIONS
Toss the apple slices with lemon juice. In a large, heavy pot, melt 2 Tbs butter, add apples with lemon juice, tossing well. Stir in powdered ginger and 3/4 cp of the sugar. Cook until apples start to release their moisture. In a small bowl, dissolve the cornstarch in the liquor. Add it to the simmering apples and stir for 1 minute. Stir in candied ginger, vailla & raisins. Grease a 9-inch casserole with remaining butter & dust with half the remaining sugar. Line the casserole with enough of the gingersnaps to make a single layer on the bottom & up the sides. fill with apples mixture and smooth on top. Arrange remaining cookies on top & sprinkle with remaining sugar. Bake at 450 for 20 minutes, until apples are bubbling & sugar has partially melted. Cool for 10 minutes before serving. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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