I’m not a big fan of the gloppy syrup that often comes with cooked apples. It’s too sweet for me and it kind of has a glue-like consistency. Yuck! Many sauteed apple recipes are very saucy and syrupy, so when I make them myself, I prefer a very dry sauteed apple (which also means they have less calories, sugar, and fat). So if you want to make sauteed apples with lots of syrup, I’m sorry to say, you’re going to need to look elsewhere!
Here’s how to make sauteed apples my way. You’ll need a few things…
- Apples! I like using Braeburn or Fuji. You don’t want to use something that’s going to get all mushy on you. If you’re serving the apples alone as a side dish, one apple serves about two people; as a topping one apple is about four servings.
- Butter! Use 1/2 tablespoon of butter for every apple you’re sautéing.
- Cinnamon! I’m a cinnamon lover, so I go heavy on it and use 1/4 teaspoon for each apple. You can use less, omit it altogether, or try something else (apple pie spice perhaps?).
- Maple Syrup! I like to steal an apple from the skillet about halfway through the cooking time and taste it to see how much syrup I want to add. Typically, I add between 1/2 to 1 tablespoon per apple. If maple syrup isn’t your thing, use brown sugar or honey.
Now you can get started. Heat the butter over medium heat until it’s melted.