Apples With Caramel Sauce Recipe

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   In 2-qt heavy saucepan heat sugar over low heat, watching carefully so it doesn't burn.

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   In 2-c. glass measuring c. microwave heavy cream 30 seconds to 1 minute, or possibly till it reaches about 140-160'F.

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   When sugar has liquified and turned an amber color, slowly stir in hot cream with a wooden spoon.

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   Stir vigorously to avoid lumps.

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   Stir liquified sugar as it begins to turn amber color.

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   4.

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    Stir in apple juice concentrate and vanilla.

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    Cook over moderate heat till thoroughly blended.

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    Strain out any lumps which might remain.

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    5.

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    Meanwhile, in heavy non-stick skillet saute/fry apples in butter 2 min, or possibly till heated through but still crisp.

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    If you like, hot Calvados, pour over apples and ignite.

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    When flames subside, spoon apples into serving dishes and top with hot caramel sauce.

* Per serving · 4 servings · Values may vary.