Time 30m Yield 6 servings. Number Of Ingredients 5 Steps:
In a large cast-iron or other heavy skillet, heat butter over medium-high heat; saute apples 1 minute. Add water; bring to a boil. Stir in sugar and cinnamon. Reduce heat; simmer, covered, until apples are tender, 10-12 minutes, stirring occasionally.
Time 20m Yield 4 serving(s) Number Of Ingredients 4 Steps:
In a large skillet on medium-high heat, melt butter (If your butter browns a bit, don’t get excited! This gives an even better flavor. Add sliced, unpeeled apples, cover, and saute, stirring frequently. In a bowl, mix brown sugar and cinnamon. (Sometimes, for a taste difference, I also throw in 1/2 cup chopped pecans, at this point). When apples are just barely starting to get tender, stir in sugar-cinnamon mixture. Continue cooking until sugar has dissolved into syrup. Serve with hot buttered biscuits and sausage on the side; or alongside ham or pork.
Time 20m Yield 2 cups Number Of Ingredients 5 Steps:
Set a large saute pan over medium-high heat. Add the olive oil and half of the peeled and sliced apples. Cook, stirring constantly, until the apples are wilted and slightly caramelized, 5 to 6 minutes. Add the maple syrup, apple cider, and salt. Bring to a simmer, and then reduce the heat and cook until the apples start to fall apart and the texture becomes like applesauce, 6 to 8 minutes. Fold in the remaining raw apple slices so you have the crisp texture combined with the cooked apples. Fold together and set aside to cool before serving. Serve with fresh ricotta and popovers.
Number Of Ingredients 4 Steps:
Divide ingredients in half, and work in two batches. Melt butter in a 10-inch skillet over medium-high heat. Add apples and cinnamon. Sprinkle with sugar; toss to coat. Saute until apples are browned, about 5 minutes, tossing often. Transfer to a gratin dish. Serve warm.
Yield Makes 2 cups Number Of Ingredients 7 Steps:
Cook butter in large nonstick skillet over medium-high heat until beginning to brown. Add apples and sauté until tender, about 9 minutes. Add all remaining ingredients; stir to blend. Cool. (Can be made 2 days ahead. Cover and chill.)
Time 25m Yield 6 serving(s) Number Of Ingredients 5 Steps:
Melt butter with 3 tblsps water over moderate-low heat in a large skillet. Add salt and sugar and cook apples, covered, for 3-5 minutes, or just until tender. Increase heat to moderate and season apples; cook, uncovered, until tender and bottom layer is lightly golden. Invert apples onto platter and slide back into skillet to brown other half.
Time 15m Yield 2 Number Of Ingredients 6 Steps:
Melt butter in a saute pan over medium heat. Add apples and onions; saute in the hot pan, adding salt, cumin, and balsamic vinegar, until onions are translucent, 5 to 7 minutes.
Time 20m Yield 4 cups. Number Of Ingredients 7 Steps:
In a large skillet, melt butter; add apples. Cook and stir over medium heat for 6-7 minutes or until almost tender. Dissolve cornstarch in water; add to skillet. Add brown sugar and raisins; bring to a boil. Boil for 2 minutes, stirring constantly. Remove from the heat; stir in lemon juice. Serve warm.
Time 20m Yield 8 Number Of Ingredients 6 Steps:
In a large skillet or saucepan, melt butter over medium heat; add apples. Cook, stirring constantly, until apples are almost tender, about 6 to 7 minutes. Dissolve cornstarch in water; add to skillet. Stir in brown sugar and cinnamon. Boil for 2 minutes, stirring occasionally. Remove from heat and serve warm.
Yield Makes 2 dozen slices Number Of Ingredients 4 Steps:
Melt butter in a medium skillet over medium heat. Add apples; cook, turning once, until golden brown, about 5 minutes total. Stir in syrup and salt; reduce heat to low. Simmer until apples are soft, about 5 minutes. Serve warm.
Time 1h30m Yield 8 to 12 servings Number Of Ingredients 7 Steps:
Melt butter over medium-high heat in large skillet, preferably not nonstick. (Apples will not caramelize as well in nonstick pan.) Add apples, sprinkle with 3/4 cup sugar, and sauté, turning apples, about 10 minutes, until tender and lightly caramelized. Fold in cinnamon. If you do not have a skillet large enough to hold all the apples, do this step in two stages or in two skillets. Spread cooked apples on a platter to cool. Preheat oven to 400 degrees. Divide pastry in two unequal halves; roll out larger portion on lightly floured board, and line pie pan. Spoon in cooled apples. Roll out remaining pastry, and cover pan; seal and crimp edges. Cut several decorative slits in top. Alternatively, top pastry can be cut in strips and used to make lattice. Brush pastry with cream, and dust with remaining sugar. Bake about 40 minutes, until pastry is golden. Cool briefly, then serve.
Time 20m Number Of Ingredients 7 Steps:
In a large skillet or saucepan, melt butter on medium heat. Add apples, stirring constantly until apples are almost tender; 6-7 minutes. Dissolve cornstarch in water; add to skillet. Stir in brown sugar, cinnamon & nutmeg. Boil for 2 minutes, stirring. Remove from heat and serve warm. If glaze is not thick enough for your liking, add 1 teaspoon of cornstarch mixed with 1 teaspoon water at a time until desired thickness.
