Gently cooked in golden butter, these sautéed apples are tender, fragrant, and touched with the faintest whisper of caramel. A spoonful of cinnamon and a splash of cider deepen their flavor, making them a comforting autumn dessert, especially when served with whipped cream infused with brandy.
Serves about 6
- 1/4 cup salted butter
- 6 medium apples, peeled, cored, and sliced 1/2 inch thick
- 1 tablespoon ground Ceylon cinnamon
- 1/4 teaspoon fine sea salt
- 1/4 cup unfiltered apple cider
- 1/4 teaspoon apple cider vinegar
Melt the butter in a wide skillet over medium heat until it begins to foam. Add the apples and cook, stirring occasionally, until they begin to soften and take on a golden edge—about 8 minutes. Sprinkle in the cinnamon and sea salt, then pour in the apple cider.
Continue cooking for 2 to 3 more minutes, until the apples are tender and the liquid reduces slightly to a glossy syrup. Stir in the apple cider vinegar, and then serve warm. Store any leftovers in a tightly sealed container in the fridge for up to 3 days.
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