Sautéed Apple Slices

These apple slices were sautéed to top a savory ap1

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.

By Published On: February 4th, 201528 Comments on Sautéed Apple Slices

About the Author: Chef Mimi

As a self-taught home cook, with many years in the culinary profession, I am passionate about all things food-related. Especially eating!


  1. thesinglegourmetandtraveller February 4, 2015 at 8:12 AM - Reply

    I love them as a dessert in the way you suggest – with some creme fraiche on the side! :)

  2. emmabarrett1508 February 4, 2015 at 8:14 AM - Reply

    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

  3. These look great! I can already imagine them over some thick slices of french toast with a little maple syrup!

    • chef mimi February 4, 2015 at 10:14 AM - Reply

      Absolutely! I would have them with foie gras as well!

  4. Bam's Kitchen February 4, 2015 at 8:46 AM - Reply

    Looks delicious and so cool you were able to get the flames on film…

  5. Main St. Cuisine February 4, 2015 at 1:01 PM - Reply

    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?

    • chef mimi February 6, 2015 at 3:48 PM - Reply

      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!

  6. The Literate Chef February 4, 2015 at 1:08 PM - Reply

    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.

    • chef mimi February 5, 2015 at 1:23 PM - Reply

      Absolutely! I’ve done the same thing!

  7. aranislandgirl February 4, 2015 at 3:39 PM - Reply

    Good to know!! Thanks :)

  8. 13 Spices February 4, 2015 at 11:44 PM - Reply

    I love your winter recipe. You have me thinking foie gras too!

  9. chefceaser February 5, 2015 at 3:55 AM - Reply

    Reblogged this on Chef Ceaser.

  10. dianeskitchentable February 5, 2015 at 1:05 PM - Reply

    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.

  11. DellaCucinaPovera February 6, 2015 at 6:53 AM - Reply

    flambee! girl’s got technique!

    • chef mimi February 6, 2015 at 9:43 AM - Reply

      Hahahaha! I do it a lot but secretly I’n terribly scared of fire!

  12. Peter - The Roaming GastroGnome February 6, 2015 at 3:19 PM - Reply

    Calvados! Sunshine in a bottle!

  13. Choc Chip Uru February 8, 2015 at 3:32 PM - Reply

    Sauteed apples and ice cream – that is definitely the way to go :D

    Choc Chip Uru

    • chef mimi February 8, 2015 at 4:21 PM - Reply

      You would prefer these served in a sweet way, Uru! You’re so predictable!

  14. eliotthecat February 8, 2015 at 8:53 PM - Reply

    This makes me think of my best friend’s mom who made sautéed apples often for dinner, mostly with pork chops.

    • chef mimi February 18, 2015 at 6:20 PM - Reply

      Definitely a fabulous combination – pork and apples!

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