Sauteed Apples - WRIC Richmond News and Weather -

Sauteed Apples

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SAUTEED APPLES

4 to 6 servings

 

  • 2 to 3 medium to large cooking apples (Rome, Granny Smith or other cooking variety)
  • 1½ tablespoons butter or margarine, melted
  • 3 to 4 tablespoons apple cider or apple juice
  • 2 tablespoons Apple Jack brandy or brandy or orange juice (see note)
  • 1 teaspoon balsamic vinegar
  • Pinch of salt
  • Light or dark brown sugar to taste
  • Ground nutmeg to taste

 

Remove core and seeds from apples; may leave peel intact, if desired.  With a sharp serrated knife, cut apples crosswise into ¼ -inch thick slices.  In a large heavy skillet, sauté apple slices in butter over moderate heat, about 1½ to 2 minutes per side.  Do not overcook; apples should remain firm and not become overly soft and mushy.  With a slotted spatula, carefully remove apple slices and transfer to a platter while preparing sauce.  Stir apple cider, brandy or orange juice, and  balsamic vinegar into skillet drippings; add salt, brown sugar, and nutmeg, blending well.  Cook over moderate heat for 3 to 4 minutes, stirring occasionally, until mixture is slightly thickened.  Return apple slices to skillet, coating each slice with sauce.  Reduce heat and continue cooking for 3 to 4 minutes or until apples are heated through.  Serve about two to three apple slices lightly coated with sauce to accompany each pork serving.  

 Note: If using orange juice, may add 1 to 2 tablespoon(s) freshly grated orange peel to sauce mixture.