Braised Apples With Saffron

• 14 cup unsalted butter
• 1 large shallot, thinly sliced in rings
• 6 apples, quartered and seeded
• 14 teaspoon saffron thread, crumbled
• 1 12 cups chicken stock
• 1 12 cups apple cider
• 14 cup dry sherry
• 3 tablespoons dried currants
• salt and pepper

1. Melt butter in a large saucepan over medium heat.
2. Add shallot and cook until soft, stirring often, about 4 minutes.
3. Add apples and turn to coat.
4. Stir in saffron, stock, cider, sherry and currants, season with salt.
5. Bring to a boil.
6. Reduce heat to low and cover.
7. Simmer stirring occasionally until apples are tender, 12-15 minutes.
8. Using a slotted spoon, transfer apples to a bowl.
9. Raise heat to medium-high and cook sauce until reduced by half, about 10 minutes more.
10. Season with pepper.
11. Pour sauce over apples.
12. Serve warm or at room temperature.

unsalted butter, shallot, apples, saffron thread, chicken stock, apple cider, sherry, currants, salt

Taken from www.food.com/recipe/braised-apples-with-saffron-337486 (may not work)