Yield: 4 servings
|4 larges||Cooking apples|
|¼ cup||Lemon juice|
|2 tablespoons||Butter or margarine|
|⅓ cup||Firmly packed brown sugar|
|½ cup||Whipping cream|
|¾ teaspoon||Lemon juice|
|1½ teaspoon||Grated lemon rind|
|½ teaspoon||Ground cinnamon|
|¼ teaspoon||Vanilla extract|
Peel and core apples; cut into ½"-thick wedges. Sprinkle with lemon juice, and toss gently.
Place butter in an 8-inch square baking dish. Microwave at HIGH for 40 seconds or until butter melts. Drain apples, and stir into butter. Combine 3 tablespoons brandy, brown sugar, lemon rind, and cinnamon; mix well, and spoon over apples. Microwave at HIGH for 4 to 5 minutes or until apples are tender, stirring once.
Place 3 tablespoons brandy in a 1-cup glass measure. Microwave at HIGH for 25 to 30 seconds or until hot. Ignite brandy, and pour over apples. When flaes die down, spoon the brandied apples into individual serving dishes, and top with Lemon Cream. Yield: 4 to 6 servings.
Combine all ingredients, mixing well. Chill. Yield: about ½ cup.
From "Southern Living" October, 1982 Typos by Jeff Pruett Submitted By JEFF PRUETT On 10-10-95