Side Pannel
Cinnamon Hot Apple Sauce for Blintzes
Cinnamon Hot Apple Sauce for Blintzes
- Recipe Submitted by ADMIN on 09/26/2007
Category: Breakfast, Sauces
Ingredients List
- 2 tb Unsalted butter
- 2 tb Heavy cream
- 1/2 c Sugar
- 3/4 ts Cornstarch
- 2 tb Grenadine syrup
- 1 tb Calvados or apple brandy
- 2 c Tart cooking apples --
- Sliced
- 2 Tablespoons Sour cream
Directions
Melt the butter in a medium skillet over moderate heat. Add the sugar,
syrup, and apple slices. Stir to coat the slices. Cover and cook, stirring
once, until the apples are translucent, about 5 minutes.
Stir together the sour cream, heavy cream, and cornstarch. Stir the mixture
into the apples. Bring to the boil, cook for 1 minute, and remove from the
heat. Stir in the Calvados.
Makes 1-1/4 cups.
From The Brooklyn Cookbook by Stallworth and Kennedy
syrup, and apple slices. Stir to coat the slices. Cover and cook, stirring
once, until the apples are translucent, about 5 minutes.
Stir together the sour cream, heavy cream, and cornstarch. Stir the mixture
into the apples. Bring to the boil, cook for 1 minute, and remove from the
heat. Stir in the Calvados.
Makes 1-1/4 cups.
From The Brooklyn Cookbook by Stallworth and Kennedy
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