Apples stewed in calvados

Yield: 6 servings

Measure Ingredient
6 \N Apples (at least 3 varieties) peeled, cored cut into quarters
½ cup Raisins
1 teaspoon Ground cinnamon
¼ cup Apricot preserves pref sugar-free
¼ cup Apple juice
2 tablespoons Calvados (apple brandy) omit if unavailable

Put the apples raisins, cinnamon, preserves, and Calvados into a heavy pot with a lid. cook over low heat until the apples are soft, 20-30 minutes. Serve warm, at room temperature, or cold.

Refrigerate for up to 3 weeks. Return to room temperature before serving.

The Occasional Vegetarian by Karen Lee ISBN 0-446-51792-5 pg 255 Submitted By DIANE LAZARUS On 10-05-95

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