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 :

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