July 13, 2010

Stewed apples with light cream

Farewells are never sweet. This dessert warms sweetens and soothes your palate after a heavy main course. So simple yet so sophisticated.

2 granny smith apples,thinly sliced (or any tart and sweet apple)
1 tsp low fat butter
1/4 tsp nutmeg powder
11/2 tsp cinnamon powder
4 tsp brown sugar (depends on how tart the apples are)

silvered almonds
3 tsp half and half or light cream

Take a nonstick pan, add butter. Once the butter melts, add the spices and sugar. Stir for a minute. Add the  freshly sliced apples and stir again to coat. Cover and let them simmer for 10-15 mins(thinly sliced apples cook faster). Sprinkle drops of water instaed of additional butter, if it gets sticky.

Serve hot with a garnish of almonds and chilled half and half in individual bowls. Awesome !!

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