Sauteed Apples With Currants And Cognac Recipes

SAUTEED GALA APPLES

Steps:

• Set a large saute pan over medium-high heat. Add the olive oil and half of the peeled and sliced apples. Cook, stirring constantly, until the apples are wilted and slightly caramelized, 5 to 6 minutes. Add the maple syrup, apple cider, and salt. Bring to a simmer, and then reduce the heat and cook until the apples start to fall apart and the texture becomes like applesauce, 6 to 8 minutes.
• Fold in the remaining raw apple slices so you have the crisp texture combined with the cooked apples. Fold together and set aside to cool before serving. Serve with fresh ricotta and popovers.

SAUTEED APPLES W/RAISINS & COGNAC (#8)

Steps:

• Melt butter in a non-stick skillet. Add apples & sprinkle w/sugar.
• Saute (stirring constantly w/a wooden spoon) till apples begin to get tender (about 2-3 min).
• Add raisins & saute for a couple of min to heat them through & continue to cook the apples.
• Remove the skillet from the heat, stir in the cognac & swirl the apples around til it is well-mixed into the sauce.
• Serving Suggestions: If you want to serve hot (or warm), use apple mixture to top pound cake slices or vanilla ice cream & sprinkle w/the chopped pecans. -- If you want to serve cold, refrigerate mixture till ready for use & then assemble the desserts as already stated.

SAUTEED APPLES

Steps:

• In a large skillet on medium-high heat, melt butter (If your butter browns a bit, don't get excited! This gives an even better flavor.
• Add sliced, unpeeled apples, cover, and saute, stirring frequently.
• In a bowl, mix brown sugar and cinnamon. (Sometimes, for a taste difference, I also throw in 1/2 cup chopped pecans, at this point).
• When apples are just barely starting to get tender, stir in sugar-cinnamon mixture.
• Continue cooking until sugar has dissolved into syrup.
• Serve with hot buttered biscuits and sausage on the side; or alongside ham or pork.

BRAISED APPLES WITH ORANGE SAUCE

Steps:

• Preheat oven to 325 degrees. Carefully pare the peel from the oranges and cut into julienne strips. Simmer the strips for 10 minutes in water. Drain and rinse. Squeeze the juice from the oranges, strain and set aside.
• Peel and core the apples and put them in a bowl with water to cover and add the juice of the lemon to prevent them from discoloring.
• Drain the apples. Using 2 tablespoons butter, grease a flameproof baking dish just large enough to hold them comfortably. Put a teaspoon butter in each apple. Sprinkle with sugar. Add 2 tablespoons of the cognac, white wine and orange juice. Bring to simmer on top of the stove, cover loosely with foil paper and put into the oven.
• Bake for 25 minutes, checking occasionally to make sure that the liquid remains at a simmer and that the apples are not overcooking. If they cook too long, they will collapse.
• When the apples are done, arrange them on a serving dish. Add the jelly to their cooking juices and bring to boil. Stir in remaining cognac and orange peel. Cook for a minute or two, or until the sauce is thick enough to coat the spoon. Pour over the apples. Serve at room temperature, with the cream in a small jug.

SAUTEED APPLES

Steps:

• In a large skillet or saucepan, melt butter over medium heat; add apples. Cook, stirring constantly, until apples are almost tender, about 6 to 7 minutes.
• Dissolve cornstarch in water; add to skillet. Stir in brown sugar and cinnamon. Boil for 2 minutes, stirring occasionally. Remove from heat and serve warm.

SAUTEED APPLES AND RAISINS

Steps:

• In a large skillet, melt butter; add apples. Cook and stir over medium heat for 6-7 minutes or until almost tender. Dissolve cornstarch in water; add to skillet. Add brown sugar and raisins; bring to a boil. Boil for 2 minutes, stirring constantly. Remove from the heat; stir in lemon juice. Serve warm.

SAUTEED APPLES

Steps:

• Cook butter in large nonstick skillet over medium-high heat until beginning to brown. Add apples and sauté until tender, about 9 minutes. Add all remaining ingredients; stir to blend. Cool. (Can be made 2 days ahead. Cover and chill.)

SAUTEED APPLES

Steps:

• Divide ingredients in half, and work in two batches. Melt butter in a 10-inch skillet over medium-high heat. Add apples and cinnamon. Sprinkle with sugar; toss to coat. Saute until apples are browned, about 5 minutes, tossing often. Transfer to a gratin dish. Serve warm.

SAUTEED APPLES

Steps:

• In a large cast-iron or other heavy skillet, heat butter over medium-high heat; saute apples 1 minute. Add water; bring to a boil. Stir in sugar and cinnamon. Reduce heat; simmer, covered, until apples are tender, 10-12 minutes, stirring occasionally.