Hometown Recipes: Sautéed Apples with Thyme and Shallots
By Erin Walgamuth
This time of year I like to serve sautéed apples with pork roast. They make a delicious and easy side dish. I love Red Delicious apples and eat one as a snack almost every day. So, of course I have them on hand and use them for this dish. Feel free to use a different kind of apple if you like. I also love Rome Beauty apples, they sauté well and are my favorite for baking. I use the Rome Beauties to make a lovely rustic apple tart in the fall. Sometime between now and Thanksgiving I will share the tart recipe with you.
Hope you enjoy these yummy apples.
Sautéed Apples with Thyme and Shallots
You will need-
11-12” sauté pan
Serves 4 as a side
Prep time about 15 minutes
Cook time about 10 minutes
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1 tablespoon butter
1 medium shallot peeled, stem end removed and finely minced. You will have about 1 ½ tablespoons
½ tablespoon fresh thyme leaves
½ teaspoon sugar
3 small Red Delicious apples, cored, peeled and sliced. You will have about 2 cups of apple slices
2 pinches of salt or to taste
1 tablespoon apple juice
Melt butter on medium heat. Add shallots, thyme and sugar, stir to combine. Add apple slices and the salt, stir to combine. Add the apple juice, stir to combine. Cook apples stirring often until apples are soft and starting to brown a bit. Adjust salt if necessary.
Of course you can easily double the recipe!
These sautéed apples are also great alongside Bratwurst.
Erin Walgamuth has been an assistant Food Stylist for television and print for the past 26 years and writes this column using her own recipes. Check out her other creations in our Hometown Recipe section.
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