| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
New, Text, Import |
1 |
Servings |
INGREDIENTS
| 2 |
lb |
Tart Apples, *see note |
| 1 1/4 |
c |
Unsweetened Apple Juice |
| 1 |
c |
Granulated Sugar |
| 2 |
tb |
Lemon Juice |
| 2 |
tb |
Calvados, Applejack Or Dark Rum |
INSTRUCTIONS
Peel, seed and slice apples. Place in a heavy saucepan with the apple juice
and sugar. Cover and cook over moderate heat until very tender (about
15minutes). Process the apple mixture in a food processor until very
smooth. Strain through a fine strainer pushing down on the solids to
extract as much of the puree as possible. Stir in lemon juice and Calvados.
Cool.
Freeze in an ice cream maker according to manufacturer's directions.
Yield: 1 quart
Copyright, 1997, TV FOOD NETWORK, G.P., All Rights Reserved
Air date: 02/22/97
NOTES : *Gravenstein or Pippin
Recipe by: JOHN ASH SHOW#9770
Posted to MC-Recipe Digest V1 #487 by Bill Spalding <billspa@icanect.net>
on Feb 27, 1997.
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