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Sautéed apples

Sautéed apples
Anne Cusack/ Los Angeles Times

It seems like Rosh Hashanah customs were created by lovers of fruits and vegetables. Most families will begin Sunday night's holiday dinner with apple wedges dipped in honey to symbolize the hope for a sweet new year, and many serve ... Read more

Total time: 20 minutes | Serves 12 (2 apple pieces, as garnish)
  • 2 large sweet-tart apples, such as Braeburn (14 ounces to 1 pound), unpeeled
  • 2 tablespoons vegetable, grapeseed or canola oil
  • 2 tablespoons sugar, or to taste
  • 1/4 teaspoon ground cinnamon
  • Pinch ground cloves

Step 1Halve the unpeeled apples lengthwise and core them. Cut each half into 6 slices.

Step 2In a large skillet, heat the oil over medium-high heat. Add the apples and cook for 2 minutes, then flip and cook for another 2 minutes to soften slightly. Cover and continue to cook over medium heat, gently stirring once or twice, until the apples are just tender when pierced with a fork, about 3 minutes.

Step 3Meanwhile, mix 2 tablespoons sugar with the cinnamon and cloves.

Step 4Increase the heat to high and sprinkle the apple wedges with 1 tablespoon of the spiced sugar, turning the wedges over carefully with a slotted spatula to coat them with sugar. Sprinkle them with the remaining sugar mixture and sauté, turning the apple wedges gently, just until the sugar dissolves and the apples are well coated, about 1 minute.

Step 5Transfer the apples to a plate and arrange them in one layer. Serve them warm or at room temperature.

Note: If you prefer more apple pieces for each serving, double the ingredients and cook the apples in two batches.


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