directions
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1
Make pappardelle and set aside
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2
To make the Butterscotch Apples, melt the butter in a saute pan or skillet over medium heat
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3
Add the apple slices, cinnamon, nuts, poppy seeds, and drained currants or raisins and saute until the apples are lightly browned
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4
In a saucepan, combine the cream or half-and-half and the brown sugar over low heat and simmer, stirring, until the brown sugar is completely dissolved about 4 to 5 minutes
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5
Pour over the apples and simmer until the apples are tender but still hold their shape and the cream is slightly thickened
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6
Meanwhile,cook pasta until al dente, drain and transfer to a heated bowl
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7
Pour the Butterscotch Apples over the pasta and gently toss to coat well
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8
To serve, spoon into preheated bowls and serve immediately.
POPPYSEED PAPPARDELLE WITH BUTTERSCOTCH APPLES
ingredients
- 1 full load of Sweet Poppyseed Pasta made into pappardelle (recipe follows)
- BUTTERSCOTCH APPLES
- 1/2 cup butter or margarine
- 5 large apples, peeled, cored, and thinly sliced
- 2 teaspoons ground cinnamon
- 1 cup chopped pecans OR walnuts
- 3 tablespoons poppy seeds
- 1/2 cup dried currants OR raisins, plumped in
- cognac or hot water for 20 minutes, then drained
- 1 cup heavy (whipping) cream OR half-and-half
- 1 cup packed light brown sugar