4 apples, cored and peeled1 Tbsp. butter 1 Tbsp. sugar ¼ cup golden raisins or currants ¼ cup toasted pine nuts 3 Tbsp. apple brandy or membrillo (quince liquer)
Slice the apples into rounds about 3/8” thick. Heat butter in a lg. skillet, add the apples, & toss with the sugar. Cook over high heat, flipping the apples in the pan every 30 seconds or so, until they have begun to carmelize, about 12 mins. Poke one with a knife; if they’re not tender, add ¼ c. water to create a little steam. When tender, add the raisins and pine nuts, cook for another few mins, then add the apple brandy & cook until it has evaporated. Serve warm with ice cream.
From Vegetarian Cooking for Everyone by Deborah Madison