Now that it’s fall, apples are in abundance. This savory side pairs well with pork. (Consider stuffed pork chops.)
2 large apples (honeycrisp)
1 small cippolini onion
1 tsp. brown sugar
1 tbls. brandy
1 tbls. butter
3 blades of mace*
5 sage leaves, torn
1 bay leaf
- Heat a 12-inch pan over medium heat. (You want enough space to spread your apples out.)
- Peel and core the apples. Cut into 1/4 inch thick slices.
- Add half of the butter to the pan. Allow to melt. Add apples.
- Mince onion and add.
- Add mace and bay leaf. Sprinkle the top of the apples with brown sugar. Allow to cook for about 5-10 minutes until apples begin to soften, only stirring once or twice.
- Add brandy and remaining butter. Toss to coat. Cook until apples begin to look brown, about another 5-10 minutes. (Undisturbed apples begin to have a mild crust.) Add sage and cook 5 minutes more.
Hold the apples by turning the temperature to low. Be sure to remove bay leaf and mace before serving.
*Mace is the dried outside of the nutmeg. We have it in our cupboard for sausage making and get it from Penzeys (coming soon to Seattle!) You could probably substitute a dash of nutmeg.