Sautéed Apples With Maple-Glazed Pecans

Sautéing apples enables you to cook them through without dehydrating them like baking or roasting does, and it allows the apples to maintain their shape and not get mushy. Serve with plain yogurt, a drizzle of cream, or a crumble of goat cheese.

A pan holding glazed apples and nuts

Makes four servings

Total preparation time: 15 minutes

  • 1/2 cup pecan halves, coarsely chopped
  • 4 tbs. butter, divided
  • 4 tbs. maple syrup, divided
  • 2 Fuji apples, cut into slices
  • Pinch of sea salt
  • 1/2 tsp. cinnamon
  • 1/4 cup apple cider or brandy

Butter a heat-resistant plate and set aside. Chop the pecans and slice the apples.

Heat a heavy stainless-steel or cast-iron skillet over medium heat and dry roast the pecans until fragrant, about four to five minutes. Add 2 tablespoons of butter and 2 tablespoons of maple syrup. Sauté until the syrup begins to crystalize, about two to three minutes. When the syrup has thickened, turn the glazed pecans onto the buttered plate.

Return pan to heat and add the remaining 2 tablespoons of butter and apples. Add salt and cinnamon and sauté apples for one to two minutes, until they begin to release their juices and soften. Increase heat to medium high and add remaining maple syrup and apple cider to the pan. Cook, while stirring, until syrupy and bubbling.

Serve the apples topped with the maple-glazed pecans.

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