Nutmeg Sauced Apples Recipe

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Nutmeg Sauced Apples Recipe
Nutmeg Sauced Apples Recipe photo by Taste of Home
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Nutmeg Sauced Apples Recipe

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"THIS RECIPE is from an 1883 housekeepers New Cookbook which has been well used all these years. The recipes in this book aren't as specific as you see today—they say, 'add some', 'slight amount', 'take some', 'cook short time', etc. One really has to experiment, but a good cook will quickly come up with the correct amounts."
Recommended: Baked Apples
MAKES:
6 servings
TOTAL TIME:
Prep: 10 min. Bake: 30 min.
MAKES:
6 servings
TOTAL TIME:
Prep: 10 min. Bake: 30 min.

Ingredients

  • 6 medium tart baking apples, peeled, cored and halved
  • 1/3 cup water
  • 4 teaspoons sugar
  • 4 teaspoon all-purpose flour
  • 1/2 teaspoon ground nutmeg
  • 1-1/2 cups half-and-half cream

Directions

Place apples in a 13-in. x 9-in. baking dish; add water. Bake, covered, at 350° for 30-40 minutes or until tender. Remove from the oven and keep warm. In a small saucepan, combine sugar, flour and nutmeg. Stir in cream. Cook and stir over medium heat until thickened and bubbly. Cook 2 minutes longer. Remove from the heat. Serve warm over apples. Yield: 6 servings.
Originally published as Nutmeg Sauced Apples in Reminisce September/October 1992, p47

Nutritional Facts

1 each: 160 calories, 6g fat (4g saturated fat), 30mg cholesterol, 30mg sodium, 22g carbohydrate (18g sugars, 2g fiber), 2g protein.

  • 6 medium tart baking apples, peeled, cored and halved
  • 1/3 cup water
  • 4 teaspoons sugar
  • 4 teaspoon all-purpose flour
  • 1/2 teaspoon ground nutmeg
  • 1-1/2 cups half-and-half cream
  1. Place apples in a 13-in. x 9-in. baking dish; add water. Bake, covered, at 350° for 30-40 minutes or until tender. Remove from the oven and keep warm. In a small saucepan, combine sugar, flour and nutmeg. Stir in cream. Cook and stir over medium heat until thickened and bubbly. Cook 2 minutes longer. Remove from the heat. Serve warm over apples. Yield: 6 servings.
Originally published as Nutmeg Sauced Apples in Reminisce September/October 1992, p47

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