Brandied apples and cream (microwave)

Yield: 4 servings

Measure Ingredient
4 larges Cooking apples
¼ cup Lemon juice
2 tablespoons Butter or margarine
3 tablespoons Brandy
⅓ cup Firmly packed brown sugar
½ cup Whipping cream
¾ teaspoon Lemon juice
1½ teaspoon Grated lemon rind
½ teaspoon Ground cinnamon
3 tablespoons Brandy
\N \N Lemon Cream
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.

Lemon Cream:

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

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