The cider you use for this must be dry – or you can use dry white wine – or the dish will be too sweet. You can leave out the cream if you want.
It makes it rich but it’s also good without it. Just reduce the cider or wine then add the fried sage leaves and serve. Prep time: 10 minutes | Cooking time: 55 minutesEightWe rely on advertising to help fund our award-winning journalism.We urge you to turn off your ad blocker for The Telegraph website so that you can continue to access our quality content in the future.Thank you for your support.Need help?Visit our page..
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