Sauteed Apples With Rum Sauce

A simple yet elegant ending to a fine meal. Originally from a September 1978 issue of Bon Apetit that featured fall fruit desserts.

• Ready In: 1 hr 10 mins
• Serves: 8

Ingredients

• Sauce

• 6  large  egg yolks
• 1  cup heavy cream, heated
• 1  cup milk, heated
• 1⁄2 cup sugar
• 3  tablespoons dark rum
• 2  teaspoons vanilla

• Apples

• 6  tablespoons unsalted butter (3/4 stick)
• 8  golden delicious apples, peeled and thickly sliced
• 3⁄4 cup raisins
• 1⁄3 cup sugar
• 1  teaspoon lemon rind, grated
• 1⁄2 teaspoon cinnamon
• 1⁄4 teaspoon nutmeg

Directions

1. For Sauce:.
2. Combine yolks, cream,milk and sugar in top of double boiler set over simmering water.
3. Cook, stirring frequently,until sauce thickens and coats spoon, about 30 minutes.
4. Remove from heat and stir in rum and vanilla.
5. Chill thoroughly before serving.
6. For apples:.
7. Melt butter in large skillet.
8. Add remaining ingredients except nutmeg and saute over medium heat until apples are soft but not falling apart, about 10 to 15 minutes.
9. Add nutmeg, transfer to serving bowls, and serve warm with chilled sauce.