Simple & sweet- what more could you want?
Good morning from the land of time between Christmas and New Year’s! Every day I wake up and remind myself, “Today is X day of the week.” For anyone needing a reminder, today is Saturday. As you think about your weekend breakfasts, why not try these caramelized apples? They are easy to make and work as a fabulous topping for pancakes, waffles, or grits. They also are delicious on their own. Either way, try to figure out what day it is, then make yourself a nice breakfast!
The original post from October 2009
I don’t know if it is just my household, but we get into culinary trends. My husband tried braising meats late in the spring, and ever since then it has been his go-to dish. Not that I’m complaining. Braising produces such a wonderfully tender meat and makes the house smell incredible. Since his first foray into braising, we have had many wonderful dinners of beef, lamb, and pork.
My recent culinary trend has been caramelizing. I have made caramelized onions, bananas, and squash, among other ingredients. For a weekend breakfast for two, I decided to make caramelized apples to top French toast made with homemade honey oatmeal bread. Served with a side of crispy prosciutto, there was a nice mix of sweet and salty.
While my original intent for these apples was as a topping for our French toast, they actually worked quite nicely as a side dish. Served atop the French toast, they added a nice layer of flavor, but separately each item’s individual flavors were even more enjoyable.
If apples are in season where you live, as they are here, I would recommend trying this recipe soon. I made this recipe with newly picked Ginger Golds and was pleased with the results. While non-native apples would work, I think they would lose some of their flavor and crispness.
- 1 tablespoon unsalted butter
- 2 Gingergold apples, cored and sliced*
- 2 tablespoons light brown sugar
- Preheat large nonstick pan over medium-low heat.
- Melt butter in pan, and add apple slices.
- Toss to coat with butter, and allow to cook for 5 minutes, or until crisp-tender.
- Sprinkle with brown sugar, and cook for an additional minute or two.
- Serve immediately for best results.
- *Other apple varieties can be used.
- Choosing an apple that is firm with a slight bit of tartness is recommended.
