Deeply savory and a bit sweet, these apples are best served with roast chicken, pork chops or tenderloin, or on toast that you’ve slathered with either goat cheese or ricotta cheese.
For a sweeter take on this dish, see the VARIATION, below.
To read the accompanying story, see: Fall isn’t just about pumpkin spice. Make the most of the season with these five ingredients.
Servings: 4 When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.
When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.
Tested size: 4 servings
Ingredients
- 4 tablespoons (1/2 stick) unsalted butter
- 1 pound apples, cored and cut into thin wedges
- 1/2 teaspoon kosher salt
- 1 tablespoon minced fresh sage
Directions
Melt the butter in a large nonstick skillet over medium-high heat. Cook further, for about 2 minutes, until it turns light brown.
Add the sliced apples, then scatter the salt and sage over them. Cook for about 8 minutes, stirring occasionally, until the butter is dark brown and the apples are softened, reducing the heat to medium, as needed, to keep the fruit from scorching.
Serve right away.
VARIATION: To make Sauteed Apples With Brown Butter, Ginger and Brown Sugar, swap out the sage for a tablespoon of minced fresh ginger root, and add 3 tablespoons light brown sugar and a shake of ground cinnamon. Serve warm, over vanilla ice cream or on top of oatmeal.
Recipe Source
From cookbook author Julia Turshen.
Tested by Monica Norton.
Email questions to the Food Section at food@washpost.com.
