Sautéed Apple Rings
- Total Time
- 30 minutes
- Rating
- Notes
- Read community notes
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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 byPreparation
- 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.
- 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.
Private Notes
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Cooking Notes
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.
Dawning Hope
Came out a little greasy - next time will use less butter, and will lower heat after initial searing and allow to soften gently.
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!
Jane
I serve these with chicken or ham, delicious !
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.
Hannah
Great mixed into ice cream with a good drizzle of caramel sauce. A great autumn sundae.
Roz
I used coconut oil and maple syrup rather than sugar. Added 1/4 tsp of lemon juice at the end. Good use of apples standing around for a while.
Silverthyme
Really good with pork - or any where you might use apple 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!
Laura
Saute in coconut oil, yumm and you don't need the sugar!
Beth
Dear Laura,
I have been curious about coconut oil; if I sauté with it, does the food have a coconut taste, or a neutral taste? Thanks!
Jane
I serve these with chicken or ham, delicious !
Weslie
For breakfast with plain yogurt. A huge hit. I omitted the vanilla, given it was a breakfast item
Dawning Hope
Came out a little greasy - next time will use less butter, and will lower heat after initial searing and allow to soften gently.
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.
JAbnett
I would love this with whippd cream and real maple syrup.
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