Easy Recipe: Tasty Sauteed Apples And Pears
Sauteed Apples And Pears. Sautéed Apples Autumn is here and both the apple and pear harvests are in full swing. Let the coconut oil warm for about one minute, then add the apples and pears.
Add the pears gently so that the butter does not splatter.
Core the apples and the pears and cut into ½-inch-thick slices.
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Quarter the pears, core and pare. Melt butter in a large skillet over medium heat. While apple pies and crumbles grace many a table, we settle for an even simpler dish here: apples sautéed in butter and served with tangy kefir.
Heat a medium, well-seasoned cast iron pan over medium heat and add the coconut oil. If pan begins to become dry during sautéing process, add more juice or water. Season lightly with salt and pepper to taste.
Meanwhile, for fruit, in a large skillet melt butter over medium-high heat. Heat olive oil in a nonstick skillet over medium-high. Season lightly with salt and pepper to taste.
Season lightly with salt and pepper to taste. Advertisement Sautéed Apples & Pears with Coconut Butter. Sprinkle with sugar; toss to coat.
Quarter the pears, core and pare. Add cinnamon, nutmeg or allspice to taste as other options. Add water; bring to a boil.
Add the remaining apple juice, maple syrup, lemon juice, vanilla extract, ground cinnamon, and nutmeg. If pan begins to become dry during sautéing process, add more juice or water. Arrange the apple slices evenly in the hot pan with the melted coconut oil.
Gently and constantly stir the pears in the pan. Sprinkle with the cinnamon, mace & sea salt. Meanwhile, for fruit, in a large skillet melt butter over medium-high heat.
Heat butter and oil in a medium skillet over medium heat (the oil helps to keep the butter from burning). Add spices, stir and removed from heat. Add the remaining apple juice, maple syrup, lemon juice, vanilla extract, ground cinnamon, and nutmeg.
Dissolve cornstarch in water, add to skillet. Prepare the pears while heating the butter (this way they don't have time to turn dark). Pour the orange juice and wine mixture over the pears, apples, and sausages and season with salt.
Heat butter and oil in a medium skillet over medium heat (the oil helps to keep the butter from burning). Gently and constantly stir the pears in the pan. Melt the butter in a small sauté pan, and add the cinnamon-coated pear slices to the pan.