Sauteed Apple Rings Recipes

EASY CINNAMON APPLE RINGS (MICROWAVE)

Steps:

• Place the butter in a 12 x 8-in baking dish.
• Microwave on HIGH for 50 seconds or until butter melts.
• Stir in the lemon juice, honey and cinnamon with the melted butter.
• Place apple slices in the butter mixture, turning to coat both sides.
• Cover with heavy-duty plastic wrap.
• Microwave at HIGH for 4-6 mins, or until apples are tender, give the dish a half-turn after 2 minutes.
• Let stand for 2 mins before serving.

SAUTEED APPLE RINGS

Steps:

• Slice apples into rounds (shaped like a donut) and about 3/8 inch thick.
• Melt butter in a pan and then toss the apples and sugar into the pan.
• Cook over high heat turning the apples frequently so they do not burn, but caramelize nicely.
• If they are not tender once caramelized, then add 1/4 cup water to creat a little steam.
• When tender add in the currants and pine nuts and cook for a few minutes more.
• Add in the apple juice and cinnamon and cook until all is absorbed.

SWEET CINNAMON APPLE RINGS

Steps:

• Wash, and peel apples (peeling them is optional).
• Cut each apple into 1/2-inch thick rings.
• Use an apple corer to remove cores or remove seeds and cores after cutting into rings.
• Combine sugar, water, food coloring (if using) and cinnamon sticks in a large skillet.
• Stir over moderately low heat until sugar is dissolved.
• Cook 10 minutes over medium heat.
• Arrange apple rings in syrup.
• Cook, basting frequently with syrup in skillet, until apples are tender, about 6 to 10 minutes.
• Remove apples from syrup and use as garnish or serve in syrup as a side dish.
• Makes 16 apple rings, serving size is two-apple ring.

SAUTéED APPLE RINGS

Steps:

• Core apples and rub inside with lemon wedge. Peel if desired (I don't). Slice about 1/4 inch thick, or a little bit thicker.
• Melt half the butter over medium-high heat in a large, heavy skillet. When it stops foaming (wait this long so that the apples sear when you add them to the pan) add half the apples, half the sugar and half the cinnamon. Cook, flipping apple rings often, until apples are caramelized, 10 to 12 minutes. Test, using the tip of a knife or the edge of a spoon, to see if the apples are soft all the way through. Remove to a bowl. Repeat with remaining apples, butter, sugar and cinnamon. When second batch is caramelized return first batch to pan. Add vanilla and brandy if using and continue to cook, flipping apples, until the liquid evaporates. Transfer to a bowl or serving dish. Serve warm.