2) Melt the butter in a medium frying pan over medium heat. Add the sugar, orange zest, and cinnamon sticks and stir until sugar is dissolved.
3) Add the fruit, increase the heat to medium-high, and cook, shaking the pan frequently, until glazed, about 10 minutes.
4) Raise the heat to high, add the orange juice, and cook until the fruit is easily pierced with a paring knife, about 1 minute more.
5) Add the Calvados, or brandy (optional). To flambe the alcohol, if cooking on a gas burner, carefully tip the pan toward the flame.
If cooking over an electric element, hold a long match near the mixture. Swirl the pan over the heat until the flame subsides. Serve warm.
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