Julee Rosso, Sheila Lukins

Sauteed Apples with Calvados

Preparation info

  • 6 to 8

    portions
    • Difficulty

      Easy

Appears in

#44The Silver Palate Cookbook
The Silver Palate Cookbook

By Julee Rosso and Sheila Lukins

Published 1982

  • About

Serve these apple brandy–spiked apples as an accompaniment to pork or ham. They are also delicious folded into omelets or crêpes.

Ingredients

  • 6 cooking apples (Golden Delicious are a good choice)
  • 8 tablespoons (1 stick) unsalted butter<

Method

  1. Core the apples, and peel them if you like. (We prefer the added texture of the peels, but peeled apples look more sophisticated.) Cut the apples crosswise into ¼-inch-thick slices.
  2. Melt about 2 tablespoons of the butter in a skillet over low heat and add a single layer of apple slices. Raise the heat to medium and sauté the slices, turning occasionally, until