Cinnamon Hot Apple Sauce For Blintzesother sauce 2 tablespoon unsalted butter 2 tablespoon heavy cream 1/2 cup sugar 3/4 teaspoon cornstarch 2 tablespoon grenadine syrup 1 tablespoon calvados or apple brandy 2 cup tart cooking apples -- 1 sliced 2 tablespoons sour cream 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 1-1/4 cups. From The Brooklyn Cookbook by Stallworth and Kennedy Recipe By : |
