| CATEGORY |
CUISINE |
TAG |
YIELD |
| Fruits, Dairy |
St. Louis |
Dessert |
6 |
Servings |
INGREDIENTS
| 6 |
lg |
Baking apples–Rome Beauty; McIntosh or Greening |
| 1 |
c |
Sugar |
| 1 |
c |
Water |
| 3 |
|
Lemons; zest of |
|
|
Fruit liqueur–Triple Sec; Framboise; Calvados or Kirsch |
|
|
Heavy cream |
INSTRUCTIONS
1. Peel & core apples.
2. Cut into large pieces & place in pot with sugar & water.
3. Add lemon zest. Cook until apples are soft but not mushy.
4. Remove from pan & chill in glass compote.
5. Flavor with liqueur of your choice & serve in dessert cups with heavy
cream.
JEFFERSON AVE. BOARDING HOME
SOUTH JEFFERSON AVENUE,
ST. LOUIS, MISSOURI.
From the <Micro Cookbook Collection of American recipes>, downloaded from
Glen's MM Recipe Archive, http://www.erols.com/hosey.
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