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I had an apple sitting on the bar for about a week. I picked it up and looked at it. It still looked good and felt firm. I didn’t want to eat it raw: too big and probably too tart. I decided to sauté it in butter.
First I put several tablespoons of butter in the skillet and set the burner at medium.
Second, I sliced the apple.
Third, I dropped the slices in the melted butter. I let them cook for about 15 minutes, turning every few minutes, testing with a fork.
Serve and eat! The tartness was tamed.
I tried a couple of variations for this..
I kept half the slices in the pan and sprinkled on corn meal. It immediately soaked up all the butter. When I ate the apple slices, the corn meal was still pretty hard to chew. Maybe I should have soaked it first. Or maybe flour would have done better.
I tried pouring a little honey on the other slices. That was delicious! Next time I may try brown sugar and cinnamon.
The whole thing took less than a half hour.
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robincravey
Robin Cravey is a Texas poet, publisher, citizen, and lawyer. As editor and publisher if Tilted Planet Press, he has published several books of poems, including Diverging, I am a Comet, and Benchmarks. His book Watermarks has been serialized on the Austin Sierran website.
A sixth-generation Texan, Robin grew up in Houston, loving tall trees, big clouds, girls, Omar Khayyam, Carl Sandberg, and Walt Whitman. He came to Austin to attend UT, loving clear water, peyote, taxicabs, women, newspapers, hitchhiking, Marcus Aurelius, and William O. Douglas. He married and had kids, loving Dr. Suess, Star Trek, Baghavad Gita, Mohandas Gandhi, and Macintosh. Eventually he volunteered way too much, published books, ran a business, fought city hall, went to law school, worked at city hall, ran a small law office, ran for public office. In recent years he has divided his time between Austin and Providence, Rhode Island, loving Wayland Square, bicycling, and long train rides.
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