*  Exported from  MasterCook II  *
 
                     Sauteed Apples With Currants and Cognac
 
 
 Recipe By     :COOKING MONDAY TO FRIDAY SHOW #MF6604
 
 Serving Size  :      Preparation Time :
 Categories    :New Text Import
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
        2  tablespoons   unsalted butter
        2  large         Granny Smith Apples, -- cored, quartered and 
 			thinly sliced
        2  tablespoons   brown sugar
        1  tablespoon    rum
        2  tablespoons   currants
                         Whipped sweetened cream or vanilla ice cream
      1/4  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
 
                     - - - - - - - - - - - - - - - - - -

Plain Text Version of This Recipe for Printing or Saving