Brandy Sauce Flambè
A dramatic dessert topping.
- 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
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