I jusst finished cooking off the apples. I changed up the recipe a little by keeping the cinnamon stick in the sauce, removing the apples and putting them in a decorative bowl, leaving the sauce for reduction, added the booze and sugar, brought to a boil and reduced by 1/2. I then strained the now syrup over the apples and covered & placed in the fridge. To serve I'll place the apples in a white wine glass and top with ricotta cheese and a sprig of mint.
Cheers, Christopher A. Kinkade, Griffith, IN USA
"The difference between a cook and a chef is understanding what's going on." - Alton Brown