Friday, December 21, 2007

Apple Sauce with Fennel

Serving Size: 8


5/8 fluid ounce extra virgin olive oil
1 fennel bulb -- diced
6 apples -- peeled cored and chopped
1/8 pound unsalted butter
1/8 teaspoon allspice
1/8 teaspoon ground clove
1/8 teaspoon ground cardamom
1/3 teaspoon ground nutmeg
1/3 teaspoon vanilla extract
1/3 pound light brown sugar
1/16 cup granulated sugar
1/2 cup apple cider
1/8 cup Tuaca liqueur


In a large pan add the oil and heat. Add the fennel, and saute until
golden brown.

Add the butter and let it brown slightly, then add the apples, and saute
for 2 minutes or so.

Add sugar and spices, and cook for another minute.

Add the cider and Tuaca (be careful not to ignite if cooking over gas.)

Continue cooking until apples are soft but not too muxhy.

Cool thoroughly, and refrigerate until needed.

Gently reheat before serving.

Nutrition Information

Per Serving (excluding unknown items): 262 Calories; 10g Fat (34.1% calories from fat); 1g Protein; 43g Carbohydrate; 4g Dietary Fiber; 20mg Cholesterol; 28mg Sodium. Exchanges: 0 Grain(Starch); 1 Fruit; 2 Fat; 1 1/2 Other Carbohydrates.

No comments: