Simple Pleasures: Sautéed Apples

Apples are the Old Reliables of the fruit world. Come summer, I'm deep into strawberries and nectarines, peaches and melons (and more berries). Autumn brings pears and plums galore, and winter is a festival of citrus and pineapple. But apples are with us always, and it's at this time of year I appreciate them the most.

Here on the cusp of spring, when the sweetness of oranges begins to fade (and their price begins to climb), and local strawberry plants are still shivering under plastic sheeting, scarcely daring to dream of blossom time, apples step in to fill the fruity gap. My favourite variety, organic Galas that come in a 3-lb. bag, cost the same year-round; they look and taste wonderful at any time.

Especially good on a cold spring morning are sautéed apples. Warm and wonderfully comforting, they pair well with pancakes, waffles, sausages, ham, and even eggs.

Sautéed Apples

Melt 1/2 tablespoon of butter per apple in a frying pan over medium-high heat. Core and slice your apple(s) into eighths, and sauté for a minute or two. Toss in a teaspoon of brown sugar per apple, with cinnamon to taste, and gently stir for a few seconds more until the juices combine with the sugar. Serve over (or next to) your favourite breakfast food. For extra decadence, raisins and chopped walnuts may be added to the frypan.

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