Wednesday, November 17, 2010

Second Helping: Maple-Vanilla Sauteed Apples

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Sauteed apples have great versatility for such a simple comfort food. Quick to prepare and satisfying, they're a mouthwatering match for savory roasted meats, and just as good spooned over pastry or ice cream.

The kids devoured this as an after-school snack. I served it with citrus cardamom popovers, one of our family favorites. The popovers lacked pop -- I was so distracted chatting with Anna that I absentmindedly opened the oven to check on the popovers, a sure way to end up with deflated puffs. But they still tasted good, and no one seemed to mind. They disappeared rapidly, along with these apples.

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Maple-Vanilla Sauteed Apples

These are delicious alone, and wonderful paired with ice cream, yogurt, popovers, waffles, or oatmeal.

1 tablespoon coconut oil or 2-3 tablespoons butter
4 apples, peeled, cored, and sliced
1 tablespoon maple syrup
1/2 vanilla bean, split lengthwise and scraped, or a splash of vanilla extract
pinch of cardamom (optional)

Melt coconut oil or butter in a large skillet over medium heat. Add apples and saute 5 to 10 minutes. Add maple syrup, vanilla, and cardamom and cook a few minutes more.

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