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Remove the pan from the heat, and cool the apples.
3. When the apples are lukewarm, lightly oil a 6-cup souffle dish. Arrange the apple slices in an attractive pattern along the bottom of the dish. Add the remaining slices, and press them down firmly. Refrigerate the “cake” for 3 hours or longer.
4. About 1/2 hour before serving, remove the dish from the refrigerator. Loosen the edges of the “cake” with a knife, dip the dish into a bowl of hot water for about 30 seconds, and invert the “cake” onto a serving platter.
5. Serve the apple “cake” with the hot dessert sauce. If the sauce is made in advance, heat it in the top of a double boiler.
Creamy Dessert Sauce
1 13-Ounce can evaporated skim milk
3 tablespoons sugar
2 tablespoons cornstarch
1/3 cup skim milk
jl teaspoon vanilla
2 teaspoons orange liqueur
1 teaspoon brandy
1. In a small saucepan, combine the evaporated milk and sugar, and place the pan over low heat.
2. Place the cornstarch in a cup, and add the skim milk, stirring the ingredients into a smooth paste. Slowly add this to the heated* milk and sugar, stirring the mixture with a whisk. Continue cooking the mixture and whisking it until the sauce thickens.
3. Add the vanilla, liqueur and brandy. Simmer the sauce 1 minute longer. Chill the sauce, covered with plastic wrap, until serving time. To reheat the sauce, place it in the top of a double broiler, and warm it over boiling water.
Yield: 1 3/4 cups; 20 calories per tablespoon.
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