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Recipe Name: Apples With Caramel Sauce Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Comments:
Preparation Time:
Number of Servings: 4

1/2 Cup(s) Sugar
3/4 Cup(s) Heavy cream
2 Tablespoon(s) Frozen apple juice
concentrate undiluted
1 Teaspoon(s) Vanilla
4 Tart apples, peeled cored
And sliced
1 Tablespoon(s) Unsalted butter
2 Tablespoon(s) Calvados, apple brandy opt
In 2-quart heavy saucepan melt sugar over low heat, watching carefully
so it doesn't burn. In 2-cup glass measuring cup microwave heavy cream
30 seconds to 1 minute, or until it reaches about 140-160'F. 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. Stir in apple juice
concentrate and vanilla. Cook over moderate heat until thoroughly
blended. Strain out any lumps that might remain. 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

Nutrition (calculated from recipe ingredients)
Calories: 369
Calories From Fat: 172
Total Fat: 19.5g
Cholesterol: 68.8mg
Sodium: 19.4mg
Potassium: 404.8mg
Carbohydrates: 47.9g
Fiber: <1g
Sugar: 46.2g
Protein: 2.3g

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