** Percentage Daily Values are based on a
2000 calorie diet. *Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.
1. In 2-quart heavy saucepan melt sugar over low heat, watching carefully so it doesn't burn.
2. In 2-cup glass measuring cup microwave heavy cream 30 seconds to 1 minute, or until it reaches about 140-160'F When sugar has liquefied and turned an amber color, slowly stir in warm cream with a wooden spoon.
3. Stir vigorously to avoid lumps. Stir liquefied sugar as it begins to turn amber color.
4. Stir in apple juice concentrate and vanilla.
5. Cook over moderate heat until thoroughly blended.
6. Strain out any lumps that might remain. Meanwhile, in heavy non-stick skillet saute apples in butter 2 minutes, or until heated through but still crisp.
7. If desired, warm Calvados, pour over apples and ignite.
8. When flames subside, spoon apples into serving dishes and top with warm caramel sauce.
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Dietary Notes:
This recipe is low-sodium with 0mg per serving, low-fat with 0g per serving, low-saturated fat with 0g per serving, low-cholesterol with 0mg per serving and low-calorie with 0 per serving
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Butter, Natural Sweeteners, Alcohol, Fructose Malabsorption, Apple allergies.
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