Long title, but here’s the short description: YUM.
When I was young, my mother would often make a quick weeknight dessert she called Bananas Foster. Based on a real recipe, it’s bananas sautéed with butter and brown sugar, although Mom made it in the toaster oven and obviously omitted the rum. We would have it plain, or with a small scoop of vanilla ice cream. It’s both special and quick, which, on a weeknight, was win-win for all parties, plus it used up the dangerously-close-to-overripe bananas we always had around.
These days we don’t seem to have as many bananas perpetually over-ripening on the counter. Apples, though, I buy by the peck and stash them in the fridge, where they stay crisp and sweet for weeks. So when the time comes for me to whip up a quick weeknight dessert, I turn to apples, and use Mom’s basic formula. After all, anything + butter + brown sugar = delicious, right?
And what about TYPE of apples? I’m asked that question all the time, “which type of apple is best for pie/sauce/crumble?” As I explained in this episode of the 20-Minute Cooking School the happy, Uncomplicated answer is: they’re all good. Different apples lend different textures and tartness to a dish but nothing is ever going to be outright bad. If you like the eat them, they’ll be tasty cooked as well.
- 3 medium apples
- ¼ cup butter, divided
- ¼ cup brown sugar
- 2 tablespoons brandy or apple juice
- Peel the apples and cut into thick slices. Melt about half of the butter in a medium frying pan over medium. Add the apples and cook gently 3 to 6 min or until the apples are tender but not mushy or falling apart. Scrape the apples into a dish to reserve.
- Add the rest of the butter to the pan, then add the brown sugar and stir to combine. Boil 1 to 2 min. Stir in the brandy-- careful! it's going to splatter. Once the sauce smooths out a bit, stir the apples back in. Let cool a little before serving.