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Name: Apples with Caramel Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 15 min
Yield: 4
Cuisine: American
Ingredients: 4 Tart apples, peeled, cored; 2 tb Calvados (apple brandy; opt); 2 tb Frozen apple juice; 1 tb Unsalted butter; 1/2 c Sugar; 3/4 c Heavy cream; 1 ts Vanilla

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INGREDIENTS

4 Tart apples, peeled, cored
2 tb Calvados (apple brandy; opt)
2 tb Frozen apple juice
1 tb Unsalted butter
1/2 c Sugar
3/4 c Heavy cream
1 ts Vanilla

INSTRUCTIONS

1. In 2-quart heavy saucepan melt sugar over low heat, watching carefully so it doesnt burn. 2. In 2-cup glass measuring cup microwave heavy cream 30 seconds to 1 minute, or until it reaches about 140-160F. 3. When sugar has liquified and turned an amber color, slowly stir in warm cream with a wooden spoon. Stir vigorously to avoid lumps. Stir liquified sugar as it begins to turn amber color. 4. Stir in apple juice concentrate and vanilla. Cook over moderate heat until thoroughly blended. Strain out any lumps that might remain. 5. Meanwhile, in heavy non-stick skillet saute apples in butter 2 minutes, or until heated through but still crisp. If desired, warm Calvados, pour over apples and ignite. When flames subside, spoon apples into serving dishes and top with warm caramel sauce. From Tuscon area newspapers, 1994, 3rd quarter, courtest Mike Orchekowski. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/tn-94q3.zip

NOTES

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Apples with Caramel Sauce

4 Tart apples, peeled, cored
2 tb Calvados (apple brandy; opt)
2 tb Frozen apple juice
1 tb Unsalted butter
1/2 c Sugar
3/4 c Heavy cream
1 ts Vanilla

1. In 2-quart heavy saucepan melt sugar over low heat, watching  carefully so it doesnt burn.    2. In 2-cup glass measuring cup microwave heavy cream 30 seconds to 1  minute, or until it reaches about 140-160F.    3. When sugar has liquified and turned an amber color, slowly stir in  warm cream with a wooden spoon. Stir vigorously to avoid lumps. Stir  liquified sugar as it begins to turn amber color.    4. Stir in apple juice concentrate and vanilla. Cook over moderate  heat until thoroughly blended. Strain out any lumps that might remain.    5. Meanwhile, in heavy non-stick skillet saute apples in butter 2  minutes, or until heated through but still crisp. If desired, warm  Calvados, pour over apples and ignite. When flames subside, spoon  apples into serving dishes and top with warm caramel sauce.    From Tuscon area newspapers, 1994, 3rd quarter, courtest Mike Orchekowski.  File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/tn-94q3.zip

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Nutrition

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Serving Size: 1 Serving (127g)
Recipe Makes: 4 Servings

Calories: 526
Calories from Fat: 230 (44%)

Amt Per Serving		% DV

	Total Fat 25.5g	34 %
	Saturated Fat 16.1g	80 %
	Monounsaturated Fat 6.9g
	Polyunsanturated Fat 1g
Cholesterol 76.4mg		23 %
Sodium 11.4mg		0 %
Potassium 34.3mg		1 %
Total Carbohydrate 76.6g		23 %
	Dietary Fiber 0g	0 %
	Sugars, other 76.6g
Protein 0.6g		1 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 526

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