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Home » Santa Clarita News » Hometown Recipes » Hometown Recipes: Sautéed Apples with Thyme and Shallots

Hometown Recipes: Sautéed Apples with Thyme and Shallots

By Erin Walgamuth

This time of year I like to serve sautéed apples with pork roast. They make a delicious and easy side dish. I love Red Delicious apples and eat one as a snack almost every day. So, of course I have them on hand and use them for this dish. Feel free to use a different kind of apple if you like. I also love Rome Beauty apples, they sauté well and are my favorite for baking. I use the Rome Beauties to make a lovely rustic apple tart in the fall. Sometime between now and Thanksgiving I will share the tart recipe with you.

Hope you enjoy these yummy apples.

Sautéed Apples with Thyme and Shallots

You will need-
11-12” sauté pan

Serves 4 as a side

Prep time about 15 minutes

Cook time about 10 minutes


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1 tablespoon butter
1 medium shallot peeled, stem end removed and finely minced. You will have about 1 ½ tablespoons
½ tablespoon fresh thyme leaves
½ teaspoon sugar
3 small Red Delicious apples, cored, peeled and sliced. You will have about 2 cups of apple slices
2 pinches of salt or to taste
1 tablespoon apple juice

Melt butter on medium heat. Add shallots, thyme and sugar, stir to combine. Add apple slices and the salt, stir to combine. Add the apple juice, stir to combine. Cook apples stirring often until apples are soft and starting to brown a bit. Adjust salt if necessary.

Of course you can easily double the recipe!

These sautéed apples are also great alongside Bratwurst.

Enjoy!

Erin Walgamuth has been an assistant Food Stylist for television and print for the past 26 years and writes this column using her own recipes. Check out her other creations in our Hometown Recipe section.

Do you love Erin’s recipes? Get our latest Hometown Recipes directly from Erin to you once a week! Our free weekly Hometown Recipes newsletter will keep you up to date on her latest delicious dishes, sign up now!

 

 

 

Hometown Recipes: Sautéed Apples with Thyme and Shallots

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