<DIV style="CLEAR: both">
<H2>Sauteed Apples in Amarone with Asiago Ingredients</H2>
<TABLE width="100%">
<T>
<TR>
<TD>4 tb Cold unsalted butter; </TD>
<TD>1 pn Freshly-grated nutmeg </TD></TR>
<TR>
<TD>4 md Apples; (Granny Smith, or </TD>
<TD>6 oz Amarone wine or other full </TD></TR>
<TR>
<TD>And quartered </TD>
<TD>From Veneto </TD></TR>
<TR>
<TD>4 tb Sugar</TD>
<TD>1/2 lb Fresh Asiago cheese; the </TD></TR></T></TABLE>
<H2 style="CLEAR: both; MARGIN-TOP: 12px">Instructions for Sauteed Apples in Amarone with Asiago</H2>
<DIV style="CLEAR: both; MARGIN-TOP: 12px">Heat a large 12- to 14-inch saute pan over medium-high heat and add 2 tablespoons of the butter. The butter should sputter and begin to brown immediately. When the butter stops sputtering, but before it turns very dark brown, add the apples.
<DIV style="CLEAR: both; MARGIN-TOP: 12px">Continue to cook 3 to 4 minutes until softened yet still retaining their shape. Add sugar, nutmeg and wine and cook 1 minute. Add 2 tablespoons cold butter and shake the pan to completely blend the butter into the wine mixture, forming a creamy emulsion.
<DIV style="CLEAR: both; MARGIN-TOP: 12px">Spoon the apples into a shallow serving dish. Shave the Asiago cheese into paper thin shards over the apple mixture using a peeler or a shovel nose cheese knife. Serve warm. This recipe yields 4 servings as dessert or cheese course.
<H2>Sauteed Apples in Amarone with Asiago Ingredients</H2>
<TABLE width="100%">
<T>
<TR>
<TD>4 tb Cold unsalted butter; </TD>
<TD>1 pn Freshly-grated nutmeg </TD></TR>
<TR>
<TD>4 md Apples; (Granny Smith, or </TD>
<TD>6 oz Amarone wine or other full </TD></TR>
<TR>
<TD>And quartered </TD>
<TD>From Veneto </TD></TR>
<TR>
<TD>4 tb Sugar</TD>
<TD>1/2 lb Fresh Asiago cheese; the </TD></TR></T></TABLE>
<H2 style="CLEAR: both; MARGIN-TOP: 12px">Instructions for Sauteed Apples in Amarone with Asiago</H2>
<DIV style="CLEAR: both; MARGIN-TOP: 12px">Heat a large 12- to 14-inch saute pan over medium-high heat and add 2 tablespoons of the butter. The butter should sputter and begin to brown immediately. When the butter stops sputtering, but before it turns very dark brown, add the apples.
<DIV style="CLEAR: both; MARGIN-TOP: 12px">Continue to cook 3 to 4 minutes until softened yet still retaining their shape. Add sugar, nutmeg and wine and cook 1 minute. Add 2 tablespoons cold butter and shake the pan to completely blend the butter into the wine mixture, forming a creamy emulsion.
<DIV style="CLEAR: both; MARGIN-TOP: 12px">Spoon the apples into a shallow serving dish. Shave the Asiago cheese into paper thin shards over the apple mixture using a peeler or a shovel nose cheese knife. Serve warm. This recipe yields 4 servings as dessert or cheese course.
