Monday, October 17, 2011

Cinnamon and Apples

There is nothing like the smell of warm butter, apples and cinnamon on a fall day.  A family tradition during the fall and winter is to have pan-fried apples for breakfast.  It is like apple pie without the crust but quick to make and delicious with the other items on your breakfast plate.  Here is the recipe:

(Note:  You can increase and decrease this recipe to meet your needs - this is a hand-me-down recipe that has no specific measurements so play around with it).

Apples (see below)
Ground Cinnamon
Brown sugar light or dark
butter or Canola oil
A well seasoned frying pan - Cast iron is best
Dried Cranberries - optional.

Apples - pick Gala's, Empires, Pink Lady or your favorite apples.  How many?  One per person to be served.
Core the apples and cut into wedges - should be able to get 8 out of each apple

Using skillet - medium high heat - I love my cast iron pans - use 2 tablespoons of butter or Canola. (Butter is traditional but for those cutting their fat can use the Canola.

Once the butter melts (don't let it burn), add the apples and keep them moving so they don't burn.  (If using the oil wait till it gets hot but not smoking).

As the apple brown, add brown sugar - for about 4 apples a 1/2 cup is fine.  Increase by increments if you have a lot of apples. Too much over powers the apple flavor and makes it too sweet.
Let the sugar melt as you keep the apples turning so they are coated by the syrup that is forming.  Sprinkle ground cinnamon to taste.

Keep the apples moving so that they caramelize in the brown sugar and cinnamon.  I like to add dried cranberries but you don't have to.  Raisins work, too!  A handful will do.  

When the apples are brown and coated add about 1/4 cup of water cover and steam a minute or so then remove the cover and let the water evaporate from the syrup that should be forming.  Keep the apples moving coating them in the syrup.

When apples are tender but not mushy serve!

Comments and suggestions are welcome!

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