2 yellow apples, cored and each cut into 12 wedges

1 leek, diced

2 tablespoons (30 ml) butter

1/2 cup (125 ml) white wine

Salt and pepper

In a non-stick skillet, sauté the apples and leek in the butter, without browning. Add the white wine and simmer until the leek is tender and the wine has evaporated. Season with salt and pepper. Keep warm.

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