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Title: Cinnamon Hot Apple Sauce for Blintzes Categories: Jewish, Breakfast, Sauces Yield: 1 Servings 2 tb Unsalted butter 1/2 c Sugar 2 tb Grenadine syrup 2 c Tart cooking apples; sliced 2 tb Sour cream 2 tb Heavy cream 3/4 ts Cornstarch 1 tb Calvados or apple brandy; -(optional) 1. Melt the butter in a medium skillet over moderate heat. 2. Add the sugar, syrup, and apple slices. Stir to coat the slices. 3. Cover and cook, stirring once, until the apples are translucent, about 5 minutes. 4. Stir together the sour cream, heavy cream, and cornstarch. 5. Stir the mixture into the apples. Bring to the boil, cook for 1 minute, and remove from the heat. 6. Stir in the Calvados. Makes 1-1/4 cups. From The Brooklyn Cookbook by Stallworth and Kennedy >From the recipe files of Carole Walberg Posted to recipelu-digest Volume 01 Number 674 by RecipeLu |