Applejack makes this an adult's soup. Perfect in the fall for a picnic or a football tailgate party. --Old Lyme Inn, Old Lyme, Connecticut
9 apples, peeled, cored, and quartered
1 pint heavy cream
1 cup applejack
1-1/2 cups sugar
1 pint apple cider
Cook apples in minimal amount of water until soft. Puree and then cool. Add cream and applejack and blend. Caramelize sugar and dissolve with apple cider. Combine both mixtures and chill overnight. Serve garnished with apple slices.
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