2 small fennel bulbs
6 baking apples
1 tablespoon butter
1 1/2 tablespoons olive oil
1/4 cup apple cider vinegar
3/4 cup orange juice
1 cinnamon stick
10 peppercorns - (to 12)
1 tablespoon pernod - (to 2 tbspns)
Directions: one line for each direction. When saved the lines will be numbered.
Cut fennel into thin slices. Peel, core and slice apples. Heat butter and olive oil in skillet over medium-high heat and cook fennel until softened, about 5 minutes. Add apples and cook several more minutes.
Add vinegar, orange juice, peppercorns and cinnamon stick. Lower heat and simmer until apples are tender but not mushy, 15 to 20 minutes. Season to taste with Pernod.
