A Boke of Gode Cookery Presents

Apples Normandy

PERIOD: Modern | SOURCE: Contemporary Recipe | CLASS: Not Authentic

DESCRIPTION: Apples cooked in sugar & brandy

  • 25 apples, peeled, quartered, and sliced
  • 9 oz. margarine
  • 1 1/2 cups brown sugar
  • 3 tsp. cinnamon
  • 1 1/2 cups orange juice
  • 3 Tbs. orange rind
  • 1 1/2 cups brandy
Sauté the apples in the margarine until soft. Add the brown sugar and cinnamon. Cook until sugar is dissolved; add orange juice, rind, and brandy. Cook until sauce thickens; serve plain or garnished with walnuts.

Yield: 35-40.

Metric, Celsius, & Gas Mark Equivalencies

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Apples Normandy © James L. Matterer

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