Brandy Sauce Flambè

A dramatic dessert topping.
  • Yields 2 cups sauce
  • Details

    • Serving Size: 2 tablespoons


    • 1/4 cup butter or margarine
    • 1/2 cup sugar
    • 1/2 teaspoon ground cinnamon
    • 1/2 cup apple brandy, divided
    • 1 cup California raisins
    • 1 tart green apple, thinly sliced
    • 1 lemon, sliced


    In skillet, melt butter. Stir in sugar, cinnamon, 1/4 cup brandy and raisins; simmer to dissolve sugar. Poach apple slices in syrup just until tender. Add lemon; cook until slices are translucent, but still hold their shape. Warm remaining 1/4 cup brandy, ignite and pour over sauce.

    Notes: Plain brandy can be substituted for the apple brandy. For a non-alchoholic version, substitute apple juice for the brandy and omit flaming.

    Nutrition Facts Per Serving

    Calories 100 (25% from fat); Total Fat 3g (sat 2g, mono 1g, poly 0g, trans 0g ); Cholesterol 10mg; Protein 0g; Carbohydrate 16g; (Dietary Fiber 1g; Sugars 14g; ); Iron 0mg; Sodium 30mg; Calcium 10mg; Potassium 97mg

    This recipe is found in the following categories:

    Special Diet

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