| 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. |
| 4 | Stir vigorously to avoid lumps. |
| 5 | Stir liquified sugar as it begins to turn amber color. |
| 6 | Stir in apple juice concentrate and vanilla. |
| 7 | Cook over moderate heat until thoroughly blended. |
| 8 | Strain out any lumps that might remain. |
| 9 | Meanwhile, in heavy non-stick skillet saute apples in butter 2 minutes, or until heated through but still crisp. |
| 10 | If desired, warm calvados, pour over apples and ignite. |
| 11 | When flames subside, spoon apples into serving dishes and top with warm caramel sauce |
