After all five of us have eaten an apple a day, and we’ve made gallons of applesauce, tray after tray of dried apple rings, yards of apple-based fruit leathers, and an apple pie—our fridge is still full of apples. So here’s a nice way to celebrate a fridge full of apples. Especially on a pancake day or when you have guests for breakfast over a long holiday weekend.Of course, I seem to recall from years past that these apples also make a fine dessert with a scoop of vanilla ice cream melting into them. Luckily, we have plenty of apples for me to re-confirm that for you sometime soon.
Caramelized Apples with Cinnamon: Peel and core a few apples and cut them into uniform slices, about ¼” thick at the widest part if you want them soft or about ½” thick if you want them to keep a bit of crunch. Melt a knob of butter over medium-high heat in your widest pan and slide in the apples (don’t pile them high in the pan, but they can be thicker than a single layer). Watch carefully as they cook, and use a thin metal spatula to scrape up the apples and turn them when golden-brown spots begin to appear. Continue to turn every couple of minutes, until the apples are golden-brown in many places. Add a Tbsp. or two of sugar and a few good shakes of cinnamon, then stir and taste. Add more sugar and/or cinnamon to taste and continue cooking for another minute or two, until the apples are well caramelized.