Name: Sauteed Apples with Calvados
Yield: 6 to 8 portions
Ingredients: ½ cup firmly packed brown sugar; 8 tablespoons (1 stick) unsalted butter; ⅔ cup Calvados; 6 cooking apples (Golden Delicious are a good choice)

Preparation info

6 to 8
portions

Difficulty
Easy

Appears in

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<

Dessert
Gluten-free
Vegetarian

Method

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.
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

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Ingredients

Method

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