Braised Apples With Saffron And Cider Recipes

BRAISED APPLES WITH SAFFRON AND CIDER

Steps:

• Melt butter in a large saucepan over medium heat. Add shallot, and cook, stirring often, until soft, about 4 minutes. Add apples, and turn to coat. Stir in saffron, stock, cider, sherry, and currants, and season with salt. Bring to a boil. Reduce heat to low, and cover. Simmer, stirring occasionally, until apples are tender, 12 to 15 minutes.
• Using a slotted spoon, transfer apples to a bowl. Raise heat to medium-high, and cook sauce until reduced by half, about 10 minutes more. Season with pepper. Pour sauce over apples. Serve warm or at room temperature.

CIDER-BRAISED BRATWURST WITH APPLES RECIPE - (4.3/5)

Steps:

• Heat olive oil in a large skillet over medium heat. Add bratwurst and brown well on all sides, about 5 minutes total. Transfer bratwurst to a plate and set aside. Add onion to the skillet and cook, stirring often, until it begins to brown, 2 to 3 minutes. Add apple slices, thyme, salt and pepper; stir to mix. Return bratwurst to the skillet, nestling the sausages down into the apple/onion mixture. Pour cider over sausages, loosely cover the skillet with its lid or a piece of foil (so steam can escape) and reduce heat to medium-low. Braise until sausages are cooked through and apples are nearly tender, about 20 minutes. Transfer sausages to a plate and cover with foil to keep warm. Reduce the cooking liquids over medium heat for 2 to 3 minutes. To serve, arrange bratwurst on individual plates, spoon the apple mixture alongside and drizzle with the cooking liquids. Makes 4 servings.

BRAISED LENTILS WITH SAFFRON

Steps:

• Soak lentils for about 6 hours.
• Peel and halve the onion and place into a saucepan with 3 tablespoons oil and the ham.
• Drain the lentils and add them to the saucepan, brown breifly, then moisten with the wine.
• Add the saffron strands and powdered saffron.
• When the wine has evaporated, pour just enough hot stock to cover the lentils.
• bring to a boil, lower the heat and cover and cook for 20 minutes.
• Taste and add salt if necessary, then discard the onion and serve hot.

BRAISED APPLES WITH SAFFRON

Steps:

• Melt butter in a large saucepan over medium heat. Add shallot and cook until soft, stirring often, about 4 minutes. Add apples and turn to coat. Stir in saffron, stock, cider, sherry and currants, season with salt. Bring to a boil. Reduce heat to low and cover. Simmer stirring occasionally until apples are tender, 12-15 minutes.
• Using a slotted spoon, transfer apples to a bowl. Raise heat to medium-high and cook sauce until reduced by half, about 10 minutes more. Season with pepper. Pour sauce over apples.
• Serve warm or at room temperature.