Sauteed Apples With Currants And Cognac (mf)
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Fruits, Dairy | Alcohol-des, Fruit-des | 2 | Servings | |
INGREDIENTS
| 2 | T | Unsalted butter |
| 2 | Granny smith apples, cored | |
| quartered and thinly | ||
| sliced | ||
| 1 | T | Brown sugar, up to 2 |
| 1 | T | Rum |
| 2 | T | Currants |
| Whipped sweetened cream or | ||
| vanilla ice cream | ||
| 1/4 | c | Pecans, preferably toasted |
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. Yield: 2 servings Copyright, 1996, TV FOOD NETWORK, G.P., All Rights Reserved Busted by Gail Shermeyer <4paws@netrax.net> on Jul 12, 97 Recipe by: COOKING MONDAY TO FRIDAY SHOW #MF6604 Posted to MC-Recipe Digest V1 #668 by 4paws@netrax.net (Shermeyer-Gail) on Jul 12, 1997
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Nutrition (calculated from recipe ingredients)
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Calories: 674
Calories From Fat: 379
Total Fat: 43.1g
Cholesterol: 117.7mg
Sodium: 162.7mg
Potassium: 542.8mg
Carbohydrates: 62g
Fiber: 3.3g
Sugar: 55.3g
Protein: 8.7g