Recipe For Apples In Brandy Sauce

Apples In Brandy Sauce

25 percent of an apple's volume is air. That is why they float.

Ingredients

.....8 large cooking apples
.....1/2 cup lemon juice
.....1/3 cup butter
.....1/2 brandy
.....2/3 cup packed brown sugar
.....1 tablespoon grated lemon rind
.....1 teaspoon ground cinnamon

.....1/3 cup brandy
.....Vanilla Cream

Preparation

Peel and core apples; cut into 1/2 inch thick wedges. Sprinkle with lemon juice, tossing gently.

Melt butter in chafing dish; drain apples, and stir into butter. Cook apples over medium heat, stirring gently, about 3 minutes.

Combine 1/2 cup brandy, brown sugar, lemon rind, and cinnamon; mix well, and pour over apples. Cook over medium heat about 5 to 7 minutes or until apples appear glazed.

Heat 1/3 cup brandy in a small saucpan over medium heat. Ignite brandy, and pour over apples. After flames die down, spoon brandied apples into individual serving dishes, and top with Vanilla Cream.

Yield: 10 servings

Vanilla Cream

1 cup whipping cream
1 1/2 tablespoons lemon juice
1/2 teaspoon vanilla extract

Combine all ingredients, mixing well. Chill. Yield: 1cup