Title: Confit of Apples
Categories: None
Yield: 8 Servings

1/2 c Unsalted butter
1 c Sugar
2 tb Brandy
2 ts Lemon juice
4 Granny Smith apples

In a saute pan on medium, melt the butter then stir in the sugar. Simmer,
stirring occasionally until it begins to turn golden brown and caramelized.
Add brandy and lemon juice to the pan and simmer to incorporate. Peel, half
and core apples. Place apples in caramel and cook slowly to caramelize and
tenderize. Serve warm. Yield: 8 servings
Recipe By : BAKERS' DOZEN (GALE GAND) SHOW #BD1A32

Posted to EAT-L Digest 5 November 96

Date: Wed, 6 Nov 1996 20:33:45 -0600

From: Jackie Bordelon