Braised Apples with Saffron and Cider

1. 1

   Melt butter in a large saucepan over medium heat.

2. 2

   Add shallot, and cook, stirring often, until soft, about 4 minutes.

3. 3

   Add apples, and turn to coat.

4. 4

   Stir in saffron, stock, cider, sherry, and currants, and season with salt.

5. 5

   Bring to a boil.

6. 6

   Reduce heat to low, and cover.

7. 7

   Simmer, stirring occasionally, until apples are tender, 12 to 15 minutes.

8. 8

   Using a slotted spoon, transfer apples to a bowl.

9. 9

   Raise heat to medium-high, and cook sauce until reduced by half, about 10 minutes more.

10. 10

    Season with pepper.

11. 11

    Pour sauce over apples.

12. 12

    Serve warm or at room temperature.

* Per serving · 4 servings · Values may vary.

No additional tips available.