3 granny smith or any variety that will stand up to a saute. Peel, core and cut into sixths. Saute in clarified butter until brown. Set aside in small serving dishes 3 to 4 pieces per serving.
In a sauce pan combine:
2/3 cup sugar
½ cup hard cider
¼ cup Amargnac
¼ cup Calvados
½ cup champagne
Reduce to a glaze. Add 2 tbl butter near the end of reduction. Spoon over apples. Serve warm. Cream or crème fraiche or mascarpone is a good addition.
A nice small but sweet finish to a meal. Moscato de Asti seems to go well with the dish.
