MMMMM----- Recipe via Meal-Master (tm) v8.01
       Title: Apples with Caramel Sauce
  Categories: Apples
       Yield: 4 servings
     1/2 c  Sugar
     3/4 c  Heavy cream
       2 T  Frozen apple juice
            -concentrate, undiluted
       1 t  Vanilla
       4    Tart apples, peeled, cored
            -and sliced
       1 T  Unsalted butter
       2 T  Calvados (apple brandy; opt)
   1. In 2-quart heavy saucepan melt sugar over low heat, watching
   carefully so it doesn't burn.
   2. In 2-cup glass measuring cup microwave heavy cream 30 seconds to 1
   minute, or until it reaches about 140-160'F.
   3. When sugar has liquified and turned an amber color, slowly stir in
   warm cream with a wooden spoon. Stir vigorously to avoid lumps. Stir
   liquified sugar as it begins to turn amber color.
   4. Stir in apple juice concentrate and vanilla. Cook over moderate
   heat until thoroughly blended. Strain out any lumps that might remain.
   5. Meanwhile, in heavy non-stick skillet saute apples in butter 2
   minutes, or until heated through but still crisp. If desired, warm
   Calvados, pour over apples and ignite. When flames subside, spoon
   apples into serving dishes and top with warm caramel sauce.