Sautéed Apple Slices
These apple slices were sautéed to top a savory
Add the butter to a skillet that is large enough to hold the slices in one layer. Let the butter brown slightly for extra flavor.
Add the apple slices. Salt and pepper is optional.
Turn over the apple slices carefully and let them brown on the other side.
Add a generous splash of Calvados to the hot skillet. If the Calvados doesn’t light on fire immediately, shake the skillet a little, and it will.
Let the Calvados burn down, and cook until the apple slices soften. Then they’re ready to serve.
* You don’t have to use Calvados to flambé apple slices, but it is a wonderful booze to have on hand. It’s an apple brandy, very potent, and has a lovely apple flavor. It’s from the Normandie region of France.
If you don’t have it on hand, use a brandy, cognac, Armagnac, or even a dry vermouth.
note: If you want sautéed apples for dessert purposes, simply add some brown sugar to the butter in the first step. Let the sugar dissolve, then sauté the fruit. This will work really well with apples and pears, as well as with bananas, such as in bananas foster. For the flambé step, use a liqueur instead that will compliment your recipe. You can also add cinnamon, allspice, and nutmeg, if that works with the recipe you’re using.
I love them as a dessert in the way you suggest – with some creme fraiche on the side! :)
And my mind goes to foie gras!
These apple slices would also be delicious with crepes. Perfect for the cold and miserable weather we are having here in the U.K. Thanks for sharing Mimi. I hope you and the rest of the family are well. Emma xx
Oh, absolutely! Thank you Emma!
These look great! I can already imagine them over some thick slices of french toast with a little maple syrup!
Absolutely! I would have them with foie gras as well!
Looks delicious and so cool you were able to get the flames on film…
I could have used extra hands!
I’m fond of this technique myself and so happy to see that you used Calvados in their preparation. I typically pair them with pork and they’re so good. Any tips you can share on using Calvados in other ways?
Sadly, no. I mean, you could use it in a zabaglione, or have raisins soak in it for a bread or dessert recipe, but otherwise it’s too strong for me!
Nice post Mimi. I made a pork chop dish a few years ago with apples prepared in a similar fashion. Our guests raved about it, and although I published it, this approach had slipped my mind until I read your post. Thanks for memory jog.
Absolutely! I’ve done the same thing!
Good to know!! Thanks :)
You are so welcome!
I love your winter recipe. You have me thinking foie gras too!
Reblogged this on Chef Ceaser.
Well thank you!
Very nice & just as you were mentioning it, pork popped into my head as something that these would be great with. Calvados – “John Mimi says I HAVE to have it on hand, it’s a necessity”. Thank you Mimi.
Hahahahaha! You are so welcome!
flambee! girl’s got technique!
Hahahaha! I do it a lot but secretly I’n terribly scared of fire!
Calvados! Sunshine in a bottle!
It is wonderful stuff!
Sauteed apples and ice cream – that is definitely the way to go :D
Choc Chip Uru
You would prefer these served in a sweet way, Uru! You’re so predictable!
This makes me think of my best friend’s mom who made sautéed apples often for dinner, mostly with pork chops.
Definitely a fabulous combination – pork and apples!