Caramelized Apples

ApplesApples are one of my favorite foods. They have a long shelf life, and you can find good ones year-round (though they’re still best in season, September-October, and pick them if you can!). They are versatile for cooking, and also great by themselves. Pretty fantastic.

This dish is great as a filling for crepes, used in bread pudding, paired with bacon, sausage, pancakes or biscuits, or by itself.

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Caramelized Apples

From The Apple Lover’s Cookbook, by Amy Traverso

Makes about 3 cups

3 Tbs salted butter
2 1/2 pounds (about 5) firm-sweet apples (such as Braeburn, Honeycrisp, Jazz, or Jonagold), peeled, cored, and cut into 1/2-inch cubes
1/4 tsp ground cinnamon
1/4 tsp ground nutmeg
1/4 tsp ground ginger
1/2 cup fresh apple cider
1/2 cup maple syrup, divided
2 Tbs granulated sugar

Melt the butter in a 12- to 14-inch skillet or saute pan over medium-high heat. Add the apples and spices. Cook, stirring occasionally, until the apples are softened and lightly browned in spots, 8 to 10 minutes. Stir in the apple cider and cook, stirring often, until the cider reduces to a glaze, about 3 minutes. Add half the maple syrup and the sugar and cook, stirring often, until the sauce is thickened and glossy and the apples are tender, 4 to 6 minutes. Finish with the remaining maple syrup, stir, and serve.

Caramelized apples will keep, covered, for several days in the refrigerator.

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