Tender apples are braised in cider and sherry; saffron lends the dish its yellow hue, and dried currants punctuate the look.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Number Of Ingredients 9
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.
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