| 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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