Savory Fried Apples

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

  1. Heat a 12-inch pan over medium heat. (You want enough space to spread your apples out.)
  2. Peel and core the apples. Cut into 1/4 inch thick slices.
  3. Add half of the butter to the pan. Allow to melt. Add apples.
  4. Mince onion and add.
  5. 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.
  6. 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.

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