Recipe - Apples In Cardamom Cream

4 Frozen puff pastry shells
1 tablespoon Unsalted butter; plus
1 teaspoon Unsalted butter
4 lg Jonathan apples; peeled,
cored and thinly cut or sliced up
3 tablespoon Sugar
One half cup Evaporated skim milk
One fourth teaspoon Ground cardamom
2 tablespoon Chopped pecans

Bake puff pastry shells according to package directions. Melt butter in a
heavy nonstick skillet over medium high heat. Sauté apples and sugar 1215
minutes, stirring frequently. (Reduce heat if necessary to keep apples from
burning.) When apples begin to caramelize, reduce heat to medium. Stir in
evaporated milk and cardamom. Bring to a boil. Reduce heat to medium low.
Simmer 1 minute. Stir in pecans. Just before serving, spoon fruit mixture
into baked puff pastry shells.

Per serving: calories 437, fat 21.8g, 43% calories from fat, cholesterol
11mg, protein 6.0g, carbohydrates 58.1g, fiber 3.9g, sodium 217mg.

SOURCE from www.mymenu.com from Caravanserai: Mixing Spices with History:
Recipes With Cardamom www.bayarea.net/~emerald/caravan/ Site has
information about the history of cardamom, its storage, uses and folklore
and mail order. Busted by phannema@wizard.ucr.edu (jan 1998)

Recipe by: Caravanserai: Recipes with Cardamom

Posted to MCRecipe Digest V1 #1018 by KitPATh phannema@wizard.ucr.edu on
Jan 16, 1998