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Tender apple slices gently simmered in a warm, buttery sauce of brown sugar and cinnamon. A versatile dish that's perfect as a cozy side for pork, a topping for ice cream, or a sweet breakfast treat.
For 4 servings
Prepare the Apples
Sauté the Apples
Create the Glaze
Simmer and Finish
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Tender apple slices gently simmered in a warm, buttery sauce of brown sugar and cinnamon. A versatile dish that's perfect as a cozy side for pork, a topping for ice cream, or a sweet breakfast treat.
This american recipe takes 25 minutes to prepare and yields 4 servings. At 231.07 calories per serving with 0.7g of protein, it's a beginner-friendly recipe perfect for side or dessert or breakfast.
Serve
For extra crunch and flavor, stir in 1/4 cup of toasted pecans or walnuts during the last few minutes of cooking.
Add a pinch of ground ginger or allspice along with the cinnamon for a warmer, more complex spice profile.
For an adult version, add a tablespoon of bourbon, dark rum, or brandy to the pan along with the apple cider. Let it simmer for a minute to cook off the alcohol.
Substitute the brown sugar with an equal amount of pure maple syrup for a different kind of sweetness.
Apples are an excellent source of dietary fiber, particularly pectin, which supports digestive health and can help regulate blood sugar levels.
Apples and cinnamon contain powerful antioxidants, such as polyphenols and flavonoids, which help combat oxidative stress and inflammation in the body.
The combination of natural sugars from the apples and the added brown sugar provides a quick source of energy, making this a satisfying treat.
Sauteed Apples can be part of a balanced diet. Apples themselves are a great source of fiber and vitamins. However, this recipe contains added butter and brown sugar, making it higher in calories and sugar. It's best enjoyed as a treat or dessert in moderation.
One serving of these Sauteed Apples (approximately 3/4 cup) contains around 225 calories. The exact number can vary based on the size of the apples and specific ingredients used.
Firm, crisp apples that hold their shape well when cooked are ideal. Great choices include Honeycrisp, Granny Smith (for a tarter flavor), Gala, Braeburn, and Jonagold. Avoid softer varieties like Red Delicious, which can turn mushy.
Yes, you can reduce the amount of brown sugar to your liking. The sauce will be less thick and syrupy, but the dish will still be delicious. You can start with half the amount and add more if needed.
Store any leftover sauteed apples in an airtight container in the refrigerator for up to 4 days. To reheat, gently warm them in a saucepan over low heat or in the microwave in 30-second intervals until heated through.
Apples can turn mushy for two main reasons: using a soft apple variety or overcooking. Be sure to use a firm apple and cook them just until they are fork-tender but still have a slight bite.