Sauteed Apples With Currants And Cognac

Recipe Ingredients

2 tablespoons	30ml	Unsalted butter
2 tablespoons	30ml	Granny Smith Apples - cored, quartered, (large)
		And thinly sliced
1 tablespoon	15ml	Brown sugar - (to 2 tbspns)
1 tablespoon	15ml	Rum
2 tablespoons	30ml	Currants
		Whipped sweetened cream
		(or vanilla ice cream)
1/4 cup	59ml	Pecans, preferably toasted

Recipe Instructions

Melt butter in a nonstick skillet. Add apples and sprinkle with sugar. Saute, stirring constantly with a wooden spoon until apples begin to get tender, about 2 to 3 minutes. Add currants and saute for another couple of minutes to heat them through and continue to cook the apples.

Remove the skillet from the heat, stir in the rum and swirl the apples around until it is absorbed. If you wish, top with chopped nuts, whipped cream or vanilla ice cream.

This recipe yields 2 servings.

Source:
COOKING MONDAY TO FRIDAY with Michele Urvater - From the TV FOOD NETWORK - (Show # MF-6604 broadcast 01-05-1997) - Downloaded from their Web-Site - http://www.foodtv.com

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.