Sauteed Apples with Currants and Cognac (Mf)

2 Servings

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Sauteed Apples with Currants and Cognac (Mf) Ingredients

2 tb Unsalted butter	2 tb Currants
2 lg Granny smith apples, cored,	Whipped sweetened cream or
1 tb Brown sugar, (up to 2)	1/4 c Pecans, preferably toasted
1 tb Rum

Instructions for Sauteed Apples with Currants and Cognac (Mf)

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

Main Ingredient: AlcoholCuisine: Uncategorized