This recipe can be made a day ahead and refrigerated; reheat before serving.
Recipe information
Yield
serves 10 to 12
Ingredients
1/4 cup (1/2 stick) unsalted butter
1 large shallot, thinly sliced into rings
6 apples (about 2 pounds), such as Gala or Winesap, quartered and seeded
1/4 teaspoon saffron threads, crumbled
1 1/2 cups homemade or low-sodium store-bought chicken stock
1 1/2 cups apple cider
1/4 cup dry sherry
3 tablespoons dried currants
Coarse salt and freshly ground pepper
Preparation
Step 1
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.
Step 2
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.
Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group.
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