- 3 tablespoons butter
- 2 shallots, minced
- 3 large Granny Smith apples, peeled and sliced (about 1 3/4 lb.)
- 1/2 cup firmly packed light brown sugar
- 2 tablespoons apple cider vinegar
- 1/2 teaspoon minced fresh thyme
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
How to Make It
Melt butter in a 12-inch skillet over medium-high heat; add shallots, and sauté 2 minutes. Stir in apples, and sauté 5 minutes. Add brown sugar and remaining ingredients; sauté 15 to 18 minutes or until apples are tender. Serve warm.
Rosemary-Scented Fried Apples: Substitute rosemary for thyme and balsamic vinegar for apple cider vinegar.