Recipe - Sauteed Apples With Currants And Cognac (Mf)

2 tablespoon Unsalted butter
2 lg Granny smith apples, cored,
quartered and thinly cut or sliced up
1 tablespoon Brown sugar, (up to 2)
1 tablespoon Rum
2 tablespoon Currants
Whipped sweetened cream or
vanilla ice cream
One fourth cup Pecans, preferably toasted

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 MCRecipe Digest
V1 #668 by 4paws@netrax.net (ShermeyerGail) on Jul 12, 1997