Sautéed Apple Slices

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These apple slices were sautéed to top a savory dish, namely the chicken breasts served with a bacon cream sauce I made yesterday, shown in the photo above.

Sautéed apples aren’t something you have to have in your repertoire, but once you learn this simple technique, you’ll be amazed at how often you’ll be tempted to do this! Think pork, duck, turkey, foie gras and pheasant.

There are two approaches to sautéed apples. One is savory, which I’m doing today, and the other is sweet, such as for a topping for ice cream.

Any apples will work for this recipe; I used a Rome apple because that’s what I had on hand.

Have everything ready to go at the point you peel and slice the apple. You don’t want the apple to brown before the sautéing step.

Here’s what you need for slices of 1/2 medium apple:

Butter, about 2 tablespoons
Calvados*

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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.
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Turn over the apple slices carefully and let them brown on the other side.

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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.
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Let the Calvados burn down, and cook until the apple slices soften. Then they’re ready to serve.

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* 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.
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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.