Apples: Sauteed and Baked

This recipe is courtesy of Mark Bittman’s How to Cook Everything, p. 383. He suggests there is no need for sugar when cooking the apples, as they go well with onions by themselves. He also suggests substituting other fruits in this recipe, such as pears, apricots, peaches, nectarines, plums, banana, cherries, and pineapple.

Sauteed Apples:

Melt 4 tbsp (1/2 stick) unsalted butter in a deep skillet over medium heat. Once melted, add 1.5 pounds firm crisp apples, such as Golden Delicious, peeled, cored, and cut into 8 or 10 pieces each. Stir. Turn the heat down to low and cover. Cook another 10 minutes. Add 1/2 cup granulated or brown sugar and 1/2 tsp ground cinnamon. Raise the heat back up to medium. Cook, stirring, until the apples are tender, another 10 minutes.

Look on p. 384 for this recipe. He suggests using Bosc pears instead of apples if you want.

Baked Apples:

Heat the oven to 350F. Core 4 large round apples, such as Cortland or Ida Red. Peel the top half of each apple, leaving the stem end intact. Place in a baking dish with 1/2 inch of liquid on the bottom (water, sweet white wine, or apple juice). If you’d like, add 1 tsp sugar in the cavity of each apple and sprinkle another tsp on top. Bake open end up, uncovered, until the apples are tender (1 hour).

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