Saturday, December 17, 2005

Sauteed apples with brown sugar, butter, and rum

Sauteeing apples with sugar is probably one of the best ways to eat apples (oh how I love tarte Tatin), and it makes for a great topping. We just made this as a topping for a puff pancake, so its this week's second end-of-the-week recipe blogging post.

2 apples
2 tablespoons butter
3 tablespoons brown sugar
1 sploosh (~1 tablespoon) dark rum (optional)

1. Peel, core, and slice the apples.
2. Melt the butter in a frying pan over medium-high heat.
3. Add the apples and sautee, stirring regularly, until lightly browned on both sides.
4. Add brown sugar, stir, add the rum, and cook until the apples are soft and the sauce is syrupy.


This recipe made enough to top a puff pancake for two people; the recipe could be easily scaled up. We suspect this would make a good topping for ice cream, though we haven't tried it.

This recipe is based on a serving suggestion from Rombauer et al. (1997).

Rombauer, I. S., M. R. Becker, and E. Becker. 1997. Joy of Cooking. Scribner, NY.

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