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<RecipeList>
<Recipe recipeId="3142" locale="en">
<RecipeHeader>
<RecipeTitle>Apple and Green Peppercorn Sauce</RecipeTitle>
<Category>Sauce, Peppercorn</Category>
<NbPersons>4</NbPersons>
</RecipeHeader>
<IngredientList>
<Ingredient>
<IngredientQuantity>4</IngredientQuantity>
<IngredientItem>Baking Apples</IngredientItem>
<IngredientComment>Cored, Peeled and Sliced into Thick Rings</IngredientComment>
</Ingredient>
<Ingredient>
<IngredientQuantity>2 tbsp</IngredientQuantity>
<IngredientItem>Butter</IngredientItem>
<IngredientComment></IngredientComment>
</Ingredient>
<Ingredient>
<IngredientQuantity>2 tbsp</IngredientQuantity>
<IngredientItem>Apple Brandy,</IngredientItem>
<IngredientComment>(Calvados)</IngredientComment>
</Ingredient>
<Ingredient>
<IngredientQuantity>1 tbsp</IngredientQuantity>
<IngredientItem>Green Peppercorns</IngredientItem>
<IngredientComment>Crushed,</IngredientComment>
</Ingredient>
<Ingredient>
<IngredientQuantity>4 oz</IngredientQuantity>
<IngredientItem>Heavy Cream</IngredientItem>
<IngredientComment></IngredientComment>
</Ingredient>
<Ingredient>
<IngredientQuantity>4 oz</IngredientQuantity>
<IngredientItem>White Wine</IngredientItem>
<IngredientComment></IngredientComment>
</Ingredient>
</IngredientList>
<RecipeText>Fry the apple rings in the butter until nicely browned and soft, remove half and keep warm. Flambé with cider
brandy.

Add the green peppercorns and white wine, cook for a further 10 minutes until the apples are fully softened.

Add cream and season. Reduce sauce and serve with the rings.
</RecipeText>
</Recipe>
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