I grew up on a farm with an orchard filled with many apple trees. Fresh homemade applesauce was served often. I have to say, I find store-bought pretty tasteless with the texture of baby food. I made this recipe due to my desire for a chunky apple side dish and still have that fresh apple taste. A must try for apple lovers!
Ingredients
2 lbs peeled, cored apples, 1/4" thick pieces
1 tbsp butter
sprinkle of salt
squeeze of lemon
2 oz white wine
1/3 cup brown sugar
2 tsp cinnamon or cardamom powder
Instructions
Read Susie's Tips and Tricks noted below
1. In a non-stick pan, place butter and chopped apples. Squeeze a bit of lemon all over, then add a light sprinkle of salt and let cook down a bit to soften. Now place the lid on the pan, so that they truly tenderize (approximately 6-8 minutes on medium-high heat). Remove lid and add white wine, then cook off. You don't want a bunch of liquid in your pan. Turn up the heat if necessary.
2. Sprinkle brown sugar and cinnamon over apples and stir together. The sugar should just slightly become a glaze (if you prefer your apples more tender, add a bit of water and cover with lid for a few more minutes, before adding sugar). We like ours on the el dente side.
3. Serve hot or cold.
Susie's Tips and Tricks
Apples that are good for baking work well for this recipe; Granny Smith and Fuji are two great examples.
Don't slice your apples too thinly - you don't want them to fall apart. You may do a bit thicker if desired; adjust time accordingly.
Cardamom is a nice addition too.
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