Sautéed Granny Smith Apples
The best apples for sautéing are Granny Smith, but other crisp apples like Honeycrisp or Pink Lady also work really well. This is a fresh approach to apple sauce with pork, or sprinkled with a little cinnamon and sugar, becomes dessert.
Sauteed Granny Smith Apple Slices
We love Sauteed Granny Smith Apples Slices with Prosciutto di Parma Wrapped Pork Tenderloin.We generally peel the apple slices and sprinkle some slivered skins on the apples to garnish.
Ingredients
Method
- Cut the apple into quarters and core, then peel.
- Slice each quarter into 3 equal pieces while the butter melts in a skillet large enough to cook the apples you are making in a single layer.
- When the butter starts to foam, over medium heat add the apple slices.
- Sauté the apple slices on each side for about 2 minutes, a total of 4 – 5 minutes.
- When the apple slices are nicely warmed and lightly browned, remove from the skillet.
- Either serve immediately, garnished with slivered skins or let rest at room temperature until ready to serve.
Notes
Truly a side dish or dessert –
As a side dish defer to the main to pair the wine.
For dessert always go with a Sauterne to start, especially if serving with vanilla ice cream or whipped cream.