Sautéed Apple Rings

By Martha Rose Shulman

Sautéed Apple Rings
Andrew Scrivani for The New York Times
Total Time
30 minutes
Rating
5(166)
Comments
Read comments

I came across this utterly simple idea in Deborah Madison’s “Vegetarian Cooking for Everyone.” She serves hers as a dessert with ice cream, a lovely use for the apples (which she also embellishes with raisins and pine nuts). I think they make a great addition to the Thanksgiving buffet, to go with the turkey along with cranberry sauce. Or serve them with your latkes next month! Breakfast is another meal where these are welcome, right on top of your whole wheat buttermilk pancakes. I find that the apples will caramelize most efficiently if you don’t crowd the pan, so I begin by sautéing the apples in 2 batches, then I combine the batches for the final addition of vanilla and optional brandy or calvados. Both tender apples like McIntosh, Gala, Macoun and Cortland, as well as firmer apples like Braeburns, work well in this dish.

Featured in: Apples From Thanksgiving Start to Finish

  • or to save this recipe.

  • Subscriber benefit: give recipes to anyone
    As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.
    Subscribe

  • Print Options

Advertisement

Ingredients

Yield:6 servings
  • 4large apples
  • 1lemon wedge
  • 2tablespoons unsalted butter
  • 1tablespoon raw brown (turbinado) sugar
  • ½teaspoon cinnamon
  • 1teaspoon vanilla extract
  • 2tablespoons calvados or brandy (optional)
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)

133 calories; 4 grams fat; 2 grams saturated fat; 0 grams trans fat; 1 gram monounsaturated fat; 0 grams polyunsaturated fat; 23 grams carbohydrates; 4 grams dietary fiber; 18 grams sugars; 0 grams protein; 2 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

Powered by
Cooking Newsletter illustration

Opt out or contact us anytime. See our Privacy Policy.

Opt out or contact us anytime. See our Privacy Policy.

Preparation

  1. Step 1

    Core apples and rub inside with lemon wedge. Peel if desired (I don’t). Slice about ¼ inch thick, or a little bit thicker.

  2. Step 2

    Melt half the butter over medium-high heat in a large, heavy skillet. When it stops foaming (wait this long so that the apples sear when you add them to the pan) add half the apples, half the sugar and half the cinnamon. Cook, flipping apple rings often, until apples are caramelized, 10 to 12 minutes. Test, using the tip of a knife or the edge of a spoon, to see if the apples are soft all the way through. Remove to a bowl. Repeat with remaining apples, butter, sugar and cinnamon. When second batch is caramelized return first batch to pan. Add vanilla and brandy if using and continue to cook, flipping apples, until the liquid evaporates. Transfer to a bowl or serving dish. Serve warm.

Tip
  • Advance preparation: You can make these hours or even a day ahead and reheat on top of the stove.

Ratings

5 out of 5
166 user ratings
Your rating

or to rate this recipe.

Have you cooked this?

or to mark this recipe as cooked.

Private Notes

Leave a Private Comment on this recipe and see it here.

Comments

Laura

Saute in coconut oil, yumm and you don't need the sugar!

juleezee

Except for the fact that these are in whole slices, this is how my father used to prepare apple strudel filling. The apple slices were cut into 4ths or 6ths, cooked, then mixed with more cinnamon and some fresh breadcrumbs, cooled and wrapped in layers of phyllo. An egg wash and a sprinkle of coarse crystal sugar on top and we could hardly wait to slice it open when it came out of the oven. Yum! I'll make these, but will try them with vegan margarine (like Earth Balance) and a spiked sauce.

Ann from Sonoma

I used Bosc pears with cocoanut oil and added them to Melissa's Roasted Vegetables. a nice bit of sweetness to a great dish!

mimi in sicily

On a cold rainy day, with a cyclone on the horizon, I made this for my cousin and myself for afternoon tea. It was perfect. My question is where have you been hiding this recipe.

petey tonei

Layer this over harvest bread french toast with then top if off with another spray of cognac for the perfect decadent brunch.

Sarah

Sometimes I leave out everything but the butter and the cinnamon and make it in the iron skillet for more flavor. I've made them twice and the dogs are deeply attracted to the smell as well.

Private comments are only visible to you.

Recipe Tags

Advertisement

or to save this recipe.