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 - firstname.lastname@example.org
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|Serving Size: 1 Serving (170g)|
|Recipe Makes: 8 servings|
|Calories from Fat: 21 (21%)|
|Amt Per Serving||% DV|
|Total Fat 2.4g||3 %|
|Saturated Fat 1g||5 %|
|Monounsaturated Fat 0.9g|
|Polyunsanturated Fat 0.2g|
|Cholesterol 3.8mg||1 %|
|Sodium 12.2mg||0 %|
|Potassium 199.9mg||5 %|
|Total Carbohydrate 21.6g||6 %|
|Dietary Fiber 3.5g||14 %|
|Sugars, other 18.1g|
|Protein 0.5g||1 %|
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Calories per serving: 102
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