New This Month

Sauteed Apples

Use this recipe as a topping for our Pain Perdu, Meringue Cups, and Almond-Polenta Cake.

  • Servings: 8

Source: Martha Stewart Living, February 2003


  • 3 tablespoons unsalted butter
  • 5 ripe, firm apples (about 2 pounds), such as Golden Delicious, peeled, cored, and sliced into 1/2-inch-thick wedges, tossed with 1 tablespoon freshly squeezed lemon juice
  • 1 cinnamon stick, broken in half
  • 4 tablespoons sugar


  1. Divide ingredients in half, and work in two batches. Melt butter in a 10-inch skillet over medium-high heat. Add apples and cinnamon. Sprinkle with sugar; toss to coat. Saute until apples are browned, about 5 minutes, tossing often. Transfer to a gratin dish. Serve warm.

Cook's Notes

Apples can be prepared up to eight hours ahead; reheat in a 450 degree oven.

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