When you’re a Yankee reared by a southern woman, you learn to fry apples. My grandmother’s version was a very simple one. That’s where I start on this recipe. Then I added brandy and pecans. It’s quick and easy to make. And it’s the next best delicious dessert to hot apple pie and ice cream.
But fried apples should not be relegated just to ice cream! It’s a wonderful flavor complement to my Pork Wellington, waffles, pancakes and French toast. Or just eat it as is, fried apples and pecans.
Frying apples is simple as removing an apple core, peel and slice or chop. Toss in melted butter in a saucepan to brown and add lemon juice, cinnamon, brandy, and pecans.
2 - large Fuji apples cored, peeled, and sliced (about 1/4” thick)
2 Tablespoon butter, preferably unsalted
juice from 1/2 large lemon
1/4 teaspoon cinnamon
1 ounce of brandy
1/2 cup of pecans, broken into pieces or chopped pecans
Melt butter in large saucepan over medium-high heat.
Stir in sliced apples. Cover and cook for about 5 minutes. Remove cover.
If necessary, raise the temperature a little more to encourage apples to brown.
While cooking for another 5 minutes, add lemon juice and nutmeg. At this point, you want the apples to be a little firm and crunchy (not mushy).
Stir in brandy and pecans.
You may prefer to chop the apples rather than slicing them. Just be sure to stir in the apples so that each piece is covered with butter. Granny Smith and pink lady are great alternatives to the Fuji variety. Both are a little tart and crunchy. I find that Fuji is a little sweet and so I didn’t want to add more sugar.