| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
|
4 |
servings |
INGREDIENTS
| 1/4 |
c |
Brandy or cider |
| 1/2 |
ts |
Ground cinnamon |
| 1 |
pn |
Ground cloves |
| 1 |
ts |
Fresh lemon juice |
|
|
Zest of 1 lemon |
| 6 |
tb |
Dark brown sugar -; (packed) |
| 2 |
tb |
Unsalted butter |
| 3 |
|
Granny Smith apples; peeled, cored, |
|
|
And cut into eighths |
| 3 |
|
McIntosh apples; peeled, cored, |
|
|
And cut into eighths |
| 1 |
pn |
Salt |
INSTRUCTIONS
Heat oven to 375 degrees. In a 12- by 14-inch roasting pan or an 11- by
17-inch baking pan, combine the brandy, cinnamon, cloves, lemon juice and
zest, brown sugar, and butter. Add all the apples, and toss. Roast until
the apples are very soft and golden brown, about 30 minutes. Transfer
apples to the bowl of a food processor; pulse until smooth. Stir in the
salt. Serve warm. Makes 2 cups.
Recipe Source: Martha Stewart Living - <www.marthastewart.com> Recipe from
Jane Farrell
Formatted for Mastercook by Lynn Thomas - dcqp82a@prodigy.com
Recipe by: Jane Farrell
Converted by MM_Buster v2.0l.
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