Title: Cinnamon Hot Apple Sauce for Blintzes
Categories: Jewish, Breakfast, Sauces
Yield: 1 Servings

2 tb Unsalted butter
2 tb Heavy cream
1/2 c Sugar
3/4 ts Cornstarch
2 tb Grenadine syrup
1 tb Calvados or apple brandy
2 c Tart cooking apples --
Sliced
2 Tablespoons Sour cream

Melt the butter in a medium skillet over moderate heat. Add the sugar,
syrup, and apple slices. Stir to coat the slices. Cover and cook, stirring
once, until the apples are translucent, about 5 minutes.

Stir together the sour cream, heavy cream, and cornstarch. Stir the mixture
into the apples. Bring to the boil, cook for 1 minute, and remove from the
heat. Stir in the Calvados.

Makes 1-1/4 cups.

From The Brooklyn Cookbook by Stallworth and Kennedy

Recipe By :

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip