Cinnamon hot apple sauce for blintzes
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | tablespoons | Unsalted butter |
| 2 | tablespoons | Heavy cream |
| ½ | cup | Sugar |
| ¾ | teaspoon | Cornstarch |
| 2 | tablespoons | Grenadine syrup |
| 1 | tablespoon | Calvados or apple brandy |
| 2 | cups | 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 1-¼ cups.
From The Brooklyn Cookbook by Stallworth and Kennedy Recipe By :