Sauteed Maple Syrup Apples
Serve these apples with Bette's Chicken-Liver Pate.
- Yield: Makes 2 dozen slices
Photography: Con Poulos
Source: Martha Stewart Living, October
- 1 tablespoon unsalted butter
- 2 juicy, sweet-tart apples, such as 'Jonathan,' peeled and cut into 12 wedges each
- 2 tablespoons pure maple syrup
- 1/4 teaspoon coarse salt
Melt butter in a medium skillet over medium heat. Add apples; cook, turning once, until golden brown, about 5 minutes total. Stir in syrup and salt; reduce heat to low. Simmer until apples are soft, about 5 minutes. Serve warm.