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Fried Apples

Guest Author - Sandy Moyer

Fried Apples

  • 6 to 8 mediium apples - cored and cut in wedges
  • 2 T. butter or margerine
  • 1/3 cup brown sugar - more if using very tart apples.
  • 1 tsp. cinnamon
  • optional - dash  of nutmeg
  • 2 or 3 T. water

Preparation -
Melt the margerine in the skillet, over medium heat. Add the apples and saute for about 10 minutes. The apples should be fork tender but not overly soft. Do not overcook or you'll have applesauce. Over medium-high heat, add the brown sugar, then a few tablespoons of water to caramelize the apples. Toss gently just until all the apples are coated. Remove from heat. Stir in the cinnamon and nutmeg (if using).

Serve warm as a side dish in place of a vegetable, or over ice cream as a dessert.

The cooking time and the amount of brown sugar varies according to the variety of apple you are using. Use can use any variety, but fried apples are best when made with a firm apple like red or yellow delicious.

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Content copyright © 2014 by Sandy Moyer. All rights reserved.
This content was written by Sandy Moyer. If you wish to use this content in any manner, you need written permission. Contact Allyson Elizabeth DŽAngelo for details.

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