I made these apples as an impromptu dessert a couple of Sundays ago. We had been making reductions in cooking class during the weeks prior, and so these apples were born from similar inspiration.
I cored and quartered an apple and then sliced it into thin slivers. In a pan, I melted 2 tablespoons of unsalted butter. I then pan-fried the apples with a bit of cinnamon and a pinch or two of sugar until the sugars began to caramelize and the apples were a warm golden brown. I then reduced everything with a splash of white wine (I had Riesling on hand).
Note: It is imperative to hold the pan off the heat when adding the wine (as with any dish that you reduce with alcohol), lest you ignite your pan in flames.
I returned the pan to the stove for another minute or so, just enough to be sure all the flavors had thoroughly melded. The apples were then spooned into bowls alongside vanilla ice cream.
Similar to the poached pears but in a fraction of the time, these apples are warming and delicious. Quick, easy, and indulgent — comfort food at its finest.
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