Braised Apples With Orange Sauce

• 2 oranges
• 6 large apples (preferably Rome beauty)
• Juice 1 lemon
• 4 tablespoons butter
• 1/2 cup sugar
• 1/4 cup Calvados or cognac
• 3/4 cup dry white wine
• 1/2 cup red currant jelly
• 1/4 pint heavy cream

1. Preheat oven to 325 degrees.
2. Carefully pare the peel from the oranges and cut into julienne strips.
3. Simmer the strips for 10 minutes in water.
4. Drain and rinse.
5. Squeeze the juice from the oranges, strain and set aside.
6. Peel and core the apples and put them in a bowl with water to cover and add the juice of the lemon to prevent them from discoloring.
7. Drain the apples.
8. Using 2 tablespoons butter, grease a flameproof baking dish just large enough to hold them comfortably.
9. Put a teaspoon butter in each apple.
10. Sprinkle with sugar.
11. Add 2 tablespoons of the cognac, white wine and orange juice.
12. Bring to simmer on top of the stove, cover loosely with foil paper and put into the oven.
13. Bake for 25 minutes, checking occasionally to make sure that the liquid remains at a simmer and that the apples are not overcooking.
14. If they cook too long, they will collapse.
15. When the apples are done, arrange them on a serving dish.
16. Add the jelly to their cooking juices and bring to boil.
17. Stir in remaining cognac and orange peel.
18. Cook for a minute or two, or until the sauce is thick enough to coat the spoon.
19. Pour over the apples.
20. Serve at room temperature, with the cream in a small jug.

oranges, apples, lemon, butter, sugar, calvados, white wine, red currant, heavy cream

Taken from cooking.nytimes.com/recipes/5547 (may not work)