6 firm tart apples
1/4 c. clarified butter
1/4 tsp. ground cinnamon
1 tbsp. brown sugar
Salt and pepper to taste
2 tbsp. applejack, Calvados or apple cider

Peel apples and cut each into 6 or 8 (if apples are large) slices. Heat the clarified butter until it bubbles well; add apples, and saute over high heat. Add sugar and a little salt and pepper, and continue sauteing until the apples are browned and all their moisture has evaporated. Add applejack and continue to saute until it has evaporated. These apples are good with roast pork, chicken, or ham. Serves 6.