Glazed Apples and Pears

• 3 small Granny Smith apples or other tart baking apple (about 1 1/4 pounds)
• 3 Bosc pears (about 1 1/4 pounds)
• Juice of 1 lemon
• 1/4 cup unsalted butter
• 3 tablespoons sugar
• Grated zest of 2 oranges, plus their juice
• Two 3-inch-long cinnamon sticks
• 2 tablespoon Calvados, Apple Jack, or brandy (optional)
• Copyright 2001 Television Food Network, G.P. All rights reserved

1. Peel, core, and cut both the apples and pears into 3/4-inch wedges.
2. In a medium bowl, toss the fruit with the lemon juice.
3. Melt the butter in a medium skillet over medium heat.
4. Add the sugar, orange zest, and cinnamon sticks and stir until sugar is dissolved.
5. Add the fruit, increase the heat to medium-high, and cook, shaking the pan frequently, until glazed, about 10 minutes.
6. Raise the heat to high, add the orange juice, and cook until the fruit is easily pierced with a paring knife, about 1 minute more.
7. If desired, add the Calvados.
8. If cooking on a gas burner, carefully tip the pan toward the flame to flambe the alcohol; if cooking over an electric element, hold a long match near the mixture.
9. Swirl the pan over the heat until the flame subsides.
10. Serve warm.

apples, lemon, unsalted butter, sugar, oranges, cinnamon sticks, calvados, television

Taken from www.foodnetwork.com/recipes/food-network-kitchens/glazed-apples-and-pears-recipe.html (may not work)