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Ingredientes
- 1/2 c. Sugar
- 3/4 c. Heavy cream
- 2 Tbsp. Frzn apple juice concentrate, undiluted
- 1 tsp Vanilla
- 4 x Tart apples, peeled, cored and sliced
- 1 Tbsp. Unsalted butter
- 2 Tbsp. Calvados (apple brandy, opt)
Direcciones
- 1. In 2-qt heavy saucepan heat sugar over low heat, watching carefully so it doesn't burn.
- 2. In 2-c. glass measuring c. microwave heavy cream 30 seconds to 1 minute, or possibly till it reaches about 140-160'F.
- 3. When sugar has liquified and turned an amber color, slowly stir in hot 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 till thoroughly blended. Strain out any lumps which might remain.
- 5. Meanwhile, in heavy non-stick skillet saute/fry apples in butter 2 min, or possibly till heated through but still crisp. If you like, hot Calvados, pour over apples and ignite. When flames subside, spoon apples into serving dishes and top with hot caramel sauce.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 224g | |
| Recipe makes 4 servings | |
| Calories 303 | |
| Calories from Fat 101 | 33% |
| Total Fat 11.52g | 14% |
| Saturated Fat 7.06g | 28% |
| Trans Fat 0.0g | |
| Cholesterol 38mg | 13% |
| Sodium 13mg | 1% |
| Potassium 234mg | 7% |
| Total Carbs 51.98g | 14% |
| Dietary Fiber 4.0g | 13% |
| Sugars 45.57g | 30% |
| Protein 0.96g | 2% |
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