Spaghetti with Apple Sauce

50g/2 oz butter
1 small onion, peeled and chopped
1 apple (russet, cox) peeled, cored and chopped
1 rounded tablespoon plain flour
2 tablespoons Calvados or brandy
250 ml/8 fl oz single cream
50 g/2oz Parmesan cheese, grated
400 g/14 oz Spaghetti
salt
Melt the butter, add the onion and simmer very gently, covered, until the onion and the apple are soft and squashy. Add the flour and mix together. Cook for a further 10 minutes, then add the Calvados or brandy. Evaporate the alcohol, then add the cream and cheese. Thicken over a low frame, then remove from the heat and keep in a warm place.
Cook the spaghetti in plenty of boiling salted water, drain, and transfer to a warm bowl. Pour over the sauce, mix together and serve at once.

Valentina Harris, Pasta, 1984

Must have been just about her first book and, as this shows, she started out with her trademark - recipes that sound suspect or unlikely that are in fact just fine. Served it last night to plaudits.