|Name:||Fried Apples||Contributor:||Diana Lee Tracy|
|Description:||Another fall comfort food that doesn't work right without home-harvested winter apples||Posted:||1999-10-27|
|Key words:||apples, spices||Category:||Side Dishes|
|Ingredients:||4 med-large winter apples (fresh romes, pippins, grimes, kings, etc), peeled, cored and sliced
4 Tbsp butter
1/2 c brown sugar
1 tsp cinnamon
1/8 tsp cloves
|Preparation:||Melt butter in pan till fragrant. Add apples, tossing to coat with butter.
Fry, stirring often, till juice begins to let go, and a very few apples just begin to brown. Add brown sugar, spices, stir welll. Stir often, as sugar draws out apple juices, using spatula to tumble apples and scrape bottom.
Keep cooking on moderately high heat till a few apples begin to carmelize. Turn down heat to med low, and flipping mass over occassionally, continue to cook till 3/4 of apples have carmelized. Serve with robust fall food (pork chops, steamed spuds or kielbasa and kraut).