Tuesday, September 30, 2008

Buttered Apple Slices

This is a simple side dish--goes well with fall menus, especially with pork chops or baked chicken. It's also a great way to use up some of those apples lingering in your crisper! Keep this in mind, too, for those toddlers who are not adept at using utensils yet (and therefore can't eat applesauce well), but don't have enough molars to eat a hard, crunchy, raw apple.

Recipe based on one in Joy of Cooking, 1997 edition

apples (peeled, cored, and sliced)

In a cast iron skillet (or other heavy skillet), melt a generous layer of butter. When hot (don't let it burn!), lay apples in skillet in one layer. When apples are softened on bottom, flip. Remove from skillet when cooked to your liking! (Harder apples will take longer; tart apples will benefit from a sprinkling of sugar)

1 comment:

Alli said...

I love these, they taste so yummy and are great for fall! But for me, they have one "bad" childhood memory attached. My mom was making them one Sunday morning and I got too close to the stove. The liquid "popped" and ended up in my eye. Not a good experience. I was about five or six when it happened, so I should have known better than to get so close to the stove, but I'll never forget it.