Tuesday, April 3, 2012

Sautéed Apples by Courtney Baird

¼ cup butter

4 large, tart apples- peeled, cored and sliced ¼ inch thick

2 tsp. cornstarch

½ cup cold water

½ cup brown sugar

½ tsp. ground cinnamon

¼ tsp nutmeg, opt.

½ tsp. lemon juice, opt.

In a large skillet or saucepan, melt butter over medium heat. Add apples and lemon juice. Cook, stirring constantly, until apples are almost tender , about 6-7 minutes.

Dissolve cornstarch in water; add to skillet. Stir in brown sugar, cinnamon and nutmeg. Boil for 2 minutes, stirring occasionally. Remove from heat and serve warm.

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