Sautéed Apples With Warm Custard
Print This Recipe
FROM: - McCall's Best Recipes - 1990 INGREDIENTS
1 package (3-ounces) egg custard mix
2 cups milk
3 large McIntosh apples, cored
2 tablespoons butter or margarine
1/4 cup apple jelly
2 tablespoons apple brandy
Mint sprigsMake custard as package label directs, using milk. Cover with plastic wrap, placing plastic directly on surface of custard to keep skin from forming. Set aside, unrefrigerated, whisking occasionally to keep custard smooth.
Slice apples crosswise into 1/2-inch thick rings. In a 12-inch skillet, over medium heat, melt butter. Add apples, jelly and brandy. Sauté, stirring, until apples are coated with melted jelly mixture. Simmer 5 minutes or until apples are just tender.
TO SERVE - Divide apples and their cooking syrup among 4 serving dishes. Pour custard over apples. Garnish each with mint sprig.
Makes 4 servings, 2 cups custard