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Apples, cooking (1)
Lemon Juice
Nutmeg
Sugar
Butter
Cream, heavy
Salt
Pepper, black
Horseradish (2)
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- Peel APPLES, quarter lengthwise and slice thin.
- Squeeze LEMON JUICE, grate NUTMEG and mix with
Sugar until sugar is dissolved.
- In an adequate mixing bowl tumble Apples with Lemon Juice
mix until evenly coated.
- In a spacious sauté pan, heat Butter, fry
Apple mix, stirring, starting on high heat and reducing heat
and increasing stirring as it cooks until it is fairly dry and a
light golden color.
- Turn the heat to very low, cover, and sweat the Apples until
very soft, about 15 minutes. Add a few tablespoons of water if needed
(depends on the apples). It should end very soft and quite dry.
- Let Apples cool a bit in the pan, then scrape out into your
mini-prep food processor. Add Cream, Salt and Pepper.
Puré for about 30 seconds. Then add the Horseradish and
run the processor just long enough to mix well.
- Packed in a tightly sealed jar in the fridge it'll keep about a
week.
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