| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
La times, Latimes1 |
8 |
servings |
INGREDIENTS
| 2 |
sm |
Fennel bulbs |
| 6 |
|
Baking apples |
| 1 |
tb |
Butter |
| 1 1/2 |
tb |
Olive oil |
| 1/4 |
c |
Apple cider vinegar |
| 3/4 |
c |
Orange juice |
| 1 |
|
Cinnamon stick |
| 10 |
|
Peppercorns -; (to 12) |
| 1 |
tb |
Pernod -; (to 2 tbspns) |
INSTRUCTIONS
Cut fennel into thin slices. Peel, core and slice apples. Heat butter
and olive oil in skillet over medium-high heat and cook fennel until
softened, about 5 minutes. Add apples and cook several more minutes.
Add vinegar, orange juice, peppercorns and cinnamon stick. Lower heat
and simmer until apples are tender but not mushy, 15 to 20 minutes.
Season to taste with Pernod. Yields 8 servings.
Each serving: 112 calories; 26 mg sodium; 4 mg cholesterol; 4 grams
fat; 19 grams carbohydrates; 1 gram protein; 0.54 gram fiber
Recipe Source: Los Angeles Times - 11-22-1998
Formatted for Mastercook by Lynn Thomas - dcqp82a@prodigy.com
Converted by MM_Buster v2.0l.
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