Parisienne Apples with Calvados Butter
- 2 large tart apples such as Granny Smith
- 1/3 cup Calvados butter
Peel apples and cut into balls with a melon-ball cutter (any size). Heat Calvados butter in a nonstick skillet over moderate heat until foam subsides, then cook apples, shaking skillet occasionally, until just tender, about 3 to 5 minutes. Serve immediately.