RECIPE IDEA: Sautéed Apples
Don here. I grew up in the South, where Sautéed Apples are a common side dish. They are served for breakfast, lunch and supper. I like them best for breakfast over my Buttermilk Pancakes. You can use any kind of cooking apple, but I prefer the tart ones, like Granny Smith.
Sautéed apples—or as we refer to them here in the genteel South, Fried Apples—are a delightful addition to the breakfast plate, and they are gluten free. I have them over pancakes as pictured here. Then sometimes as a side dish alongside bacon, eggs and grits. Piled on top of freshly baked biscuits. As a topping for oatmeal. Be creative, they go with anything, including served warm over ice cream or on shortcake.
The quantities given are only suggestions. Adjust them to suit your taste. Maybe add a pinch of allspice or ground cloves for a different taste. Bon Appétit, y’all!
- 2 large tart apples like Granny Smith
- 2 T butter
- 2 T granulated sugar
- 1 T ground cinnamon
- ¼ t ground nutmeg
- Quarter, core and cut the apples into thin slices.
- You can peel the apples if you wish, but why throw away all the good nutrients in the skin?
- Melt the butter over medium heat in a non-stick skillet.
- Sauté the apples until they begin to soften.
- Add the spices.
- Continue cooking the apples until they are soft throughout and the juices thicken to form a nice syrup.
- Serve immediately or keep tightly covered in the fridge and reheat when ready to eat.