in the kitchen

in the kitchen

Tuesday, February 14, 2012

Sweeter Side

Fried Apples
4 or 5 apples, Fuji or Gala preferred
1/4 cup butter
2 to 3 tablespoons brown sugar
1 teaspoon vanilla extract
1/4 teaspoon salt
1 teaspoon cinnamon
1/4 teaspoon ground cloves
Quarter apples, core and slice about 1/4 inch thick.  Heat butter over medium high heat until melted. Add 1/4 of the apples, fry stirring frequently. When apples begin to brown slightly, add more and continue to cook. Repeat until all apples are in the pan. With the last addition, include the brown sugar. After the last addition, sprinkle with vanilla, salt and spices. Continue to cook until the last added apples are softened, the liquid in the pan becomes syrupy and most of the apples are nicely caramelized. Serve warm. 

Hints: Don't peel the apples. You can add a bit more butter if needed as the apples progress. The cinnamon, cloves and vanilla can be increased or decreased (or omitted) if desired. Increasing the sugar makes the dish a bit more dessert like and can be used as a topping for ice cream, sponge cakes or as a filling for crepes. The apples being at various firmness when serving is a critical part of the appeal of this dish, so don't add them all at once.

I remember fried apples from my childhood. They smell wonderful and are a nice side dish with pork, chicken or cheese based dishes. I usually have the ingredients on hand for this recipe in the fridge and pantry so it is a go to side dish at my house. Hope you enjoy!

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