This is one of those simple recipes that is useful in far more ways than you first expect. The apples cook gently under a cartouche, so they soften without collapsing, while the butter, brown sugar and cinnamon make their own glossy sauce. A little brandy at the end gives them warmth and depth. Serve them for breakfast, pudding, or anywhere you want something comforting without much effort.
Great over French toast with Greek yogurt, crème fraîche or mascarpone on the side, over pancakes or waffles with toasted nuts or added to porridge.
Ingredients (Serves 6 to 8)
- 1 kg apples
- 50 g butter
- 120 g soft brown sugar
- 1 tsp ground cinnamon
- 2 tbsp lemon juice
- 2 tbsp brandy
Method
Peel and core the apples, then cut them into slices.
Melt the butter in a wide saucepan over a medium heat. Add the apple slices and gently turn them in the butter. Cook for about 3 minutes.
Sprinkle over the brown sugar and cinnamon, then add the lemon juice. Stir gently so the apples are evenly coated.
Cut a circle of baking paper to fit the pan and place it directly over the apples to make a cartouche.
Reduce the heat and cook gently for 10 to 15 minutes, depending on the variety of apple. Check them after about 8 minutes. You want the slices tender but still holding their shape.
Remove the cartouche. If there is quite a lot of liquid in the pan, increase the heat slightly and cook for another minute or two until the juices become glossy and lightly syrupy.
Add the brandy and cook for a final minute, gently turning the apples through the sauce. Serve warm, at room temperature or chilled.