Sautéed apples serve as a nice topping for pancakes and waffles, or even as a side for a hearty sausage breakfast...This was my first time making apples as a side dish, and I like the idea :o)
I made a relatively heavy breakfast today, and I felt that the apples cut the richness:
Sautéed apples, biscuits w/ sausage gravy & eggs
I decided to use two different apples: the red ones for sweetness, and the granny smiths for texture since they hold up well during cooking...I also like their tartness.
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I didn't feel like peeling the apples, but thankfully they didn't turn out tough or chewy. I guess since they were sliced pretty thinly and then cooked down for a good amount of time...
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Sautéed Apples
Serves 6-8
3 granny smith apples, quartered and core removed
3 gala or fuji apples, quartered and core removed
juice of half a lemon
4 tablespoons butter (or fat of your choice)
2 tablespoons brown sugar
1/2 teaspoon cinnamon
1 cup apple juice (or water)
fresh nutmeg
Cut the apple pieces into 1/4 inch thick slices, then toss with the lemon juice in a large bowl. Set aside.
In a large skillet, melt the butter over medium heat then add the apples. Stir to coat the slices in the butter, then let cook away until the apples look soft, about 10 minutes.
Stir in the brown sugar, cinnamon and apple juice then cover the pan and lower the flame. Let cook for another 10 minutes.
Finally, remove the lid and bring the heat to high and let the apples cook until the liquid has thickened a bit, around 5 minutes more.
Dust generously with fresh nutmeg and serve.
Enjoy! :o)
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