Use a dry, tart apple for this dish. They hold their shape well and retain just a bit of crispness. A mixture of apple varieties gives a deeper flavor. This is a great dish to serve with roast chicken, pork, or ham.
4 apples, one type or a mixture, such as Golden Delicious, Braeburn, Granny Smith, Baldwin, or if you can find it Roxbury Russet
2 - 4 Tablespoons unsalted butter, this is your choice; the more the richer
1 teaspoon sea salt of choice, or more if desired – taste and decide
¼ teaspoon freshly ground black peppercorns, or more if desire – taste and decide
Lemon wedges, optional
Shredded parmesan cheese, optional
Quarter apples lengthwise (through stem); core and peel. Cut into 1/4- to 1/3-inch slices. Melt the butter in a large skillet over medium-high heat. Add apple slices and toss with a metal spatula to coat with butter. Cook, tossing often, for 5 minutes, or until they are softened but still hold their shape. Taste, and if still too crunchy, cook another minute or two. Transfer to a platter or shallow bowl and season with sea salt along with some black pepper. Toss to mix well; 2 rubber spatulas do the job well. Squeeze with lemon juice, if desired. Top with shredded Parmesan cheese, if desired and serve.
- Make with our Fennel Thyme Sea Salt Blend or other sea salt or add chopped fresh herbs, such as thyme, sage, oregano, and savory
- Add some lemon zest with the salt
- Sauté a sliced onion or a couple of leeks in butter before adding the apples
- Add a handful of fresh or dried cranberries with the apples
- Add a handful of raisins or currants if you prefer them to cranberries
- Top with cooked, crumbled pancetta or bacon
- Mix in a spoonful of Dijon mustard, smooth or grainy, into the apples when they have cooked
Recipe Copyright Deirdre Davis 2018