Sautéed Apples with Currants and Cognac from Monday-to-Friday Cookbook by Michele Urvater
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...
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Cooking tools:
- Skillet
- Stove
- Measuring spoon
- Chef's knife
- Cutting board
- Wooden spoon
Ingredients
- 2 tablespoons Cognac, brandy, or white wine, or lemon juice if kids are among your diners
- ¼ cup currants or raisins
- 2 tablespoons brown sugar
- 1 or 2 tablespoons butter
- 4 large or 5 medium-size McIntosh apples
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