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February 6, 2009, Newsletter Issue #264: Apples Flambe
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Tip of the Week
2 Tbsp. butter 1/2 cup sugar 1 cup apple juice 3 medium apples, peeled, cored and sliced 1/4 tsp. grated orange peel 1/3 cup apple brandy or brandy
In chafing dish or skillet, melt butter. Stir in sugar and apple juice. Simmer over medium heat for 5-10 minutes until slightly thickened, stirring occasionally. Add apples and cook until apples are tender. Stir in orange peel.
Warm brandy in a small saucepan and ignite carefully using a long-handled match. Quickly pour over apple mixture. Serve over ice cream.
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