Virginia · Side
Skillet Fried Apples
- Easy
- 30 min
- roughly 2 of 4 for cost
- Vegetarian
Leads with acid holding everything up to the light, warm spice humming through the middle, trailing gentle sweetness.
Ingredients
- 1kg firm apples, cored and sliced thick, skin on
- 55g butter
- 100g brown sugar
- 1 tsp cinnamon
- Pinch of nutmeg and salt
- 1 tbsp cider vinegar or lemon juice
Equipment
Skillet
The skills inside
Allergen screen
Found: dairy
Screened for: gluten, dairy, egg, nuts, peanuts, fish, shellfish, molluscs, soy, sesame, celery, mustard, lupin, alcohol. Not screened: sulphites.
Screened by keyword from the ingredient list, not reviewed by a person; check every label for what the list cannot show.
Method
- Melt the butter in a wide cast-iron skillet over medium heat.
- Lay the apples in a single layer and cook 5 min without stirring so they take color. 5 min
- Turn, sprinkle with the brown sugar, cinnamon, nutmeg, and salt, and cook 8-10 min more. 10 min
- Add the vinegar and let it bubble away: this keeps the dish from becoming dessert.
- Serve hot alongside pork, ham, or biscuits.
How to tell it is going right
This dish has no standard of its own yet. It is judged on the technique it exercises: checked at the pan, while there is still something to be done about it.
Sautéing & the shallow fry 80 recipes
- Everything sits in a single layer with visible space between the pieces: nothing stacked, nothing touching, or the pan is too small for the quantity.
- The pieces move freely and keep moving, sliding across the pan rather than sticking and tearing when the pan is worked.
- Light even browning arrived at quickly: colour on most faces, not the deep crust of a sear and not grey.
- A thin film of fat with the food glossed by it: no pool left in the pan at the end, and nothing greasy on the fingers or the plate.
- Cooked through but still firm, having spent only a few minutes in the pan: anything that has gone soft has been in there too long.
Where it goes wrong Too much went in at once, the pan cooled, and the food released its water: what was meant to brown in three minutes stews for ten and comes out grey, slack and wet.
At the Table
- The Pour
- Chenin Blanc (Vouvray sec)
- Also Right
- Cru Beaujolais
- From the Taps
- Farmhouse saison
- Zero-Proof
- Cloudy apple juice, chilled
Pork loves fruit and gentle sweetness: orchard-note whites and low-tannin reds flatter it where heavy oak flattens.
Saved on this device and kept across visits: export from My Menu to move them.