A perfect side dish to round out the menu
Often when I am looking for something to round out a meal, I turn to this recipe. The sweet and tender apples work well with many different entrees including, pork tenderloin, chicken, meats, pasta and casseroles. You know, when you want just something else and you already have a meat, vegetable and starch on the menu. These sauteed apples are a great addition.
Easy and delicious
I used MacIntosch in the photos shown in this post. They will be softer than if you use something like a Granny Smith. I like using both varieties but you might have a different variety that your prefer.
Other ways to serve
4 large tart apples – peeled, cored and sliced 1/4 inch thick
2 teaspoons cornstarch
1/2 cup cold water
1/2 cup brown sugar
1/2 teaspoon ground cinnamon
Salt (optional) I like to sprinkle a pinch of salt on the apples. It really makes a difference in bringing out flavor!
1 tsp lemon juice
Dissolve cornstarch in water; add the mixture to the skillet. Stir in brown sugar, cinnamon and raisins, if using. Simmer for 2 minutes, stirring occasionally. Remove from heat, stir in lemon juice and serve warm.
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