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Sautéed apples

I stumbled upon this recipe one morning trying to be creative. Julie and I had been super busy for several days and breakfast consisted of repeated trips to the frittata we had made a few days before. The refrigerator was pretty bare, and I wanted to mix things up a bit. Still pressed for time, I grabbed an apple off the counter and got to work. Honestly, though, how bad can butter and cinnamon taste? Well, when you combine them with tart apples, it tastes like dessert at breakfast. Truthfully, we add them as a side for any meal. This recipe goes really well with chicken and pork.

3 apples, cored and sliced
1 tablespoon butter (grass-fed, clarified is preferred)
2 teaspoons cinnamon
½ cup (50 g) pecans, chopped

  1. Bring frying pan to medium-high heat.
  2. Toast pecans for 3–4 minutes and then add butter to the pan.
  3. Add the apples and cinnamon.
  4. Sauté for 5–7 minutes and serve.

Variations—Peel the apples before cooking. Once they soften, mash them up for homemade apple sauce.

Ingredient Notes—Firm, slightly tart apples work best. We like to use Pink Ladies.