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What You Need:
(To Serve: 4)
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2 to 4 tablespoons butter
1 pound Canadian bacon
2 large red, tart cooking apples, unpeeled, cored and cut in ½-inch-thick rings
2 large onions, thinly sliced
Freshly ground black pepper
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Translate this recipe:
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| How To Cook: |
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1. Melt 2 tablespoons of butter in a heavy 10- to 12-inch skillet, and when the foam subsides, add the bacon. Fry 5 to 10 minutes, or until the bacon is lightly browned. Remove from the skillet with a slotted spatula and set aside on paper towels to drain.
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2. Fry the onion slices for 6 to 8 minutes in the fat remaining in the skillet, adding more butter if necessary. When the onions are soft and transparent, add the apple rings and cover the pan.
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3. Simmer over low heat for 5 to 10 minutes, shaking the pan gently at intervals to prevent the apples from sticking.
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4. When the apple rings are sufficiently cooked (they should offer little or no resistance when pierced with the tip of a sharp knife), return the drained bacon to the skillet.
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5. Cover the pan and simmer an additional 3 to 5 minutes, or until the bacon is heated through. Grind black pepper liberally over the top and serve the "Appel-Flask" directly from the pan as a appetizers.
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