Preparation / Directions:
Saut‚ the apples in the butter until the fragrance reaches a peak or until lightly browned. Remove from heat, add the cognac, cinnamon and sugar, stir, and let sit for 1/2 hour. Strain the liquid into a measuring cup, then add milk to make 1 1/4 cup.
Heat the oven to 350øF.
In a blender, food processor, mixer or bowl, mix the milk and the remaining ingredients to make a batter.
Lightly butter a glass or ceramic baking dish and heat in the oven for a few minutes until hot. Pour in 1/8 to 1/4-inch of batter until set. Add the apples and cover with the remaining batter.
Bake until a clean knife stuck into the center comes out clean (of egg, that is—the apple will stick to it) or about 1 hour.
Sprinkle with powdered sugar and serve warm.