This is one of my favorites for this time of year when the apples are fresh and abundant. It has the best attributes of apple pie—caramelized, tender apples—and you don’t have to turn the oven on to make it. I love it with the addition of Grandma Tommie’s Apple Pie Liqueur by Cutler’s Artisan Spirits, but you could substitute other spirits if you add some spices like cinnamon and nutmeg to taste. Make it nondairy by using olive oil and serving with nondairy ice cream.
Sautéed Apples
Ingredients
- 4 medium apples
- 3 tablespoons butter, may substitute olive oil
- 2-3 tablespoons honey, depending on the sweetness of your apples
- ½ cup Apple Pie Liqueur, Cuttler's recommended
- Ice cream, crème fraîche, yogurt or heavy cream, for serving
Instructions
- Peel and core the apples, cutting them in quarters and then in smaller slices. Heat a large sauté pan over medium heat and add the butter. Add the apple slices and sauté them for about 5–10 minutes, or until they are tender and translucent. Add the honey and distribute to coat the apples. Taste one of the apples to make sure it is tender and sweet, continue cooking or add additional honey if needed.
- Remove the pan from the heat and add the liqueur. Then return the pan to low heat and simmer for a few minutes to cook the alcohol off and infuse the apples with the liqueur. Taste one of the apples to see if it needs additional cooking time. You want the apples to be cooked completely, golden and slightly caramelized.
- Serve in bowls with a scoop of vanilla ice cream, a dollop of crème fraîche or yogurt or a drizzle of heavy cream.
