Skip to main content
Home
The Foodie Pilgrim

Main navigation

  • Home
  • What's on My Plate?
  • What's in My Glass?
  • What's on My Mind?
User account menu
  • Log in

Breadcrumb

  1. Home
  2. What's on My Plate?
  3. Recipes
  4. Dishes that are Primarily Vegetables

Brandied Sauteed Apples

By John, 7 October, 2010
Description
Simple, delicious, and dramatic, these can serve as a dessert with fresh whipped cream, or they make a great side dish with pork.
Yield
4 Servings
Preparation time
15 minutes
Ingredients
2 Apples (cored and sliced, peeled if desired)
2 oz Butter
1 pn Brown Sugar
2 oz Brandy
Instructions
Melt the butter in a clean skillet. Saute the apple slices until soft. Sprinkle with a pinch of brown sugar. Pass briefly under the broiler, then splash with brandy and flame. Serve when the flames subside.

Book traversal links for Brandied Sauteed Apples

  • Braised Sauerkraut with Bacon and Mushrooms
  • Up
  • Brussels Sprouts with Almonds

Explore our content

  • Artisanal & Seasonal Foods and Mundane Ingredients
  • Feasts & Menus
  • Recipes
    • Baked Goods and Sweets
    • Sauces, Seasonings, and Condiments
    • Dishes that are Primarily Vegetables
      • Baked Beans
      • Baked Potato
      • Bammies
      • Barak's Salad
      • Belgian Endive Braised with Garlic and Fresh Mint
      • Braised Green Cabbage
      • Braised Lettuce
      • Braised Pumpkin with Rosemary
      • Braised Sauerkraut with Bacon and Mushrooms
      • Brandied Sauteed Apples
      • Brussels Sprouts with Almonds
      • Caponata Croccante
      • Carciofi alla Romana
      • Cardones
      • Cauliflower Pizzaiola
      • Chestnuts Braised with Red Wine
      • Chestnuts Braised with Thyme
      • Chili-Corn Casserole
      • Chilled Mint & Pea Soup
      • Cipollata Calabrese
      • Cipolline d'Ivrea
      • Colcannon
      • Cole Slaw
      • Eggplant Parmigiana
      • Eggplants Baked in the Sardinian Style
      • Ertestuing
      • Fagioli all'Uccelletto
      • Fennel with White Wine
      • Festive Red Cabbage
      • Fiddleheads
      • French Onion Soup
      • Frosted Green Beans
      • Funghi Trippati
      • Genoese Spinach
      • Glazed Carrots
      • Green Beans Twice-Cooked with Tomatoes
      • Green Beans with Tomatoes and Olives
      • Grilled Pears
      • Hasty Pudding
      • Hummus
      • Insalata Caprese
      • Insalata di Funghi
      • Italian Roast Potatoes
      • Janssons Frestelse
      • Le Grand Aioli
      • Lenticchie in Umido
      • Molise Celery
      • Mushroom Pate
      • Mushroom Trifolati
      • Onions in the Neapolitan Style
      • Passuluna
      • Patate alla Scamorza
      • Peas braised with Lettuce, Pearl Onions, and Parsley
      • Potatiskorv
      • Potatoes in White Butter Sauce
      • Pumpkin Bisque
      • Rice and Peas
      • Roasted Acorn Squash
      • Roasted Asparagus
      • Roasted Red Onions
      • Roasted Summer Squash
      • Rotmos
      • Russian-Style Sauteed Mushrooms
      • Rödkål
      • Schwammersuppe
      • Shlada 'arobiya
      • Spanakopita
      • Steamed Fiddleheads
      • Steamed New Potatoes
      • Stuffed Pumpkin
      • Svampsoppa
      • Taccole in Bianco
      • The Sultan's Onions
      • Tomato Salad
      • Turnip Braised in Butter
      • Vichyssoise
      • Viren's Kachumber Salad
      • Watermelon and Tomato Salad
      • Zucchini Trifolati
      • Zucchini alla Scapece Napoletana
    • Dishes that include Meat
    • Dishes that include Seafood
    • Dishes that feature Eggs and/or Cheese
    • Risottos and Pasta Dishes

Newest Recipes

  • Fonduta Valdostana
  • Fougasse
  • Omelette de la Mere Poulard
  • Carciofi alla Romana
  • Mont Blanc
The Foodie Pilgrim
Powered by Drupal