Sautéed Apples with Currants and Cognac

Preparation info
  • Makes:


    • Difficulty


Appears in
Monday-to-Friday Cookbook

By Michele Urvater

Published 1991

  • About

What’s handy about this recipe is that you can make it as easily for two people as you can for six. Divide or multiply the recipe, using the following proportions: Each person should get the equivalent of 1 large apple, 1 tablespoon currants, and ½ tablespoon