Sunday, October 03, 2004

Sautéed Apples

Or as FRE calls it:
Apple Pie Without the Crust


5 medium apples (4 cups sliced)
1 tsp. olive oil
1/2 tsp. butter

1/2 tsp. olive oil
1/2 tsp. butter
1 tsp. all purpose flour
1 cup apple cider or apple juice
1 tablespoon honey (use more if your apples are tart)
Juice of 1/2 lemon (use less if your apples are tart)
1/2 tsp. cinnamon
1/2 tsp. total any combination of:
pinch salt

Makes 2 cups sautéed apples, 4 half-cup servings


1    Wash, peel, core and slice apples into 1/4 inch slivers.

Note: Although tart apples such as Granny Smith are often recommended for use in pies, I like a sweeter apple such as Gala or Fuji. The natural sugars in the sweeter apples will caramelize better when sautéed.

2    Preheat a 3 quart sauté pan at medium-high for 1 minute. Add oil and butter. Add apples and toss to coat. Sautée on medium-high, stirring frequently, until apples begin to brown. Transfer apples to a bowl before they get too soft but still have a nice caramel exterior.

Note: If you choose to use butter for the entire sauté medium, your apples will brown sooner.

A stainless steel sauté pan is the best for browning. Darkened anodized aluminum will do an adequate job, albeit with less ability to brown. Don't use a pan with a non-stick surface. This type of pan encourages a steamed apple instead of a browned apple.

3    Place another 1/2 tsp. each oil and butter into the warm pan forming a puddle. Add 1 tsp. flour to the puddle and stir at low heat until mixture foams slightly. This is called a roux. Slowly pour apple cider into the pan, whisking the roux with the liquid as you do. Tilt the pan and whisk vigorously until roux is completely blended. Whisk in honey and lemon. Season sauce with cinnamon, salt, and spices. Simmer at medium heat until sauce is reduced by half (about 10 minutes).

Note: You can double or triple the amount of roux you make for a richer sauce.

4    Add apples to simmering sauce in pan. Stir to coat. Simmer for approximately 10 minutes on medium-high until apples soften slightly and sauce is almost evaporated. (Don't allow sauce to fully evaporate. This reduced pot liquor is really good.)

5    Transfer apples to a bowl. Cover when apples stop steaming, after about 15 minutes. May be eaten warm or refrigerated for several days. A microwave oven is ideal for warming apples before serving.


1 comment:

Rusty James said...

Thanks for the recipe.

Had to read it 6 times through-out the day, but that's how I cook.