Sautéed Apples

4c Granny Smith Apples ** (peeled, cored, and cut into wedges)

1/2c Brown Sugar

1 Tbsp Butter

2 Tbsp Vanilla Extract

1 tsp Orange or Lemon Zest

• Start by melting the butter to begin sautéing the apples.

• As the apples sauté, and begin releasing juice into the pan, add the sugar and allow it to melt, until the bubbles begin to thicken

• Once the bubbles begin to thicken, add the extract, and the zest and sauté the apples to allow the sauce to reduce and thicken.

• Once the sauce thickens, remove it form the heat and allow it to cool.

Serve over ice cream/ pancakes/ waffles/ crepes/ or, just by themselves

** Optional Apple Substitutes

Honey Crisp

Braeburn

Jonagold

Cameo

Feeling like giving your Sautéed Apples a little more depth...

Try adding a splash of whisky, rum, cognac or other flavored spirits or liqueurs. You’d could also fold in a little Orange peel or a touch of cream just before the sauce finishes and make apple caramel to drizzle over fresh baked biscuits, pound cake and even a few savory applications like, smoked pork Chops, or Rosemary Grilled Chicken.

A Brief Note About Apple Equality...

Not all apples are created equal in the since that they should be used for baking or sautéing. The difference generally being, the Apples with the smoother the bottom will be better or higher heat applications for things like baking pies, turnovers, cobblers, or chutneys etc. (i.e. Granny Smith, Jonagold, Fuji, Honey Crisp, etc)

Apples that have more ridges or “bumps” along the bottom will generally be better for making things like, sauces, purées, or spreads, etc. (i.e. Red Delicious, Cortland, McIntosh, Jonathan, etc.)

But when putting your own spin on Sautéed Apples, feel free to experiment with the selection of your choice, and don’t be afraid to play with the spices to create new flavor profiles that you can adapt to fit into other recipes as you continue to conquer the kitchen.