Core, pare and chop apples into bite-size chunks. (If done in advance,
put some lemon juice on the slices to prevent discoloration.)
Place in saucepan with water over medium heat. Sprinkle with sugar,
cinnamon and nutmeg. Add butter and cook, covered, about 15 minutes
until hot and tender, but not mushy.
The editor and founder of Cooks Illustrated magazine and his devoted
staff turn their culinary skills to the deconstruction of complicated
restaurant recipes in this solid cookbook, which captures "the
magic of five-star recipes without the madness of their execution."
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more..........
