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.

View full recipe at Epicurious


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