6 small frm apples
3 tablespoons bacon
drippings or butter
2 to 6 tablespoons sugar
This is what many southerners call fried apples, but they are not deep-fried (not that there’s anything wrong with that). Traditional southern recipes often used the word “fried” to mean anything cooked in a skillet in a bit, or a lot, of fat. Fried apples are usually breakfast food, so they are often cooked in the drippings du jour left in the skillet from frying the breakfast meat, such as bacon, country ham, or sausage. They are also delicious in butter. Most people add a little sugar. My grandmother’s aunt seasoned her fried apples with sugar, salt, and a pinch of hot pepper. (She also swabbed the inside of her lower lip with a birch twig brush dipped in snuff and cursed like a sailor back when few folks uttered so much as an expletive.) Small, frm apples work best. I’m partial to puckery-sour green apples, but I’m also happy with old-fashioned sweet yellow transparents. Avoid apples that are mealy or ruined by commercial success. Cook them slowly to coax out their natural juices.
Makes 4 to 6 Servings
1 Peel the apples only if they are blemished. Cut the apples into quarters, remove the cores, and cut each wedge into 3 or 4 slices.
2 Heat the fat in a large, heavy skillet (preferably cast-iron) over medium heat. Add the apples and stir to coat. Cover the skillet and cook, stirring once or twice, until the apples begin to soften, about 5 minutes. Taste a slice and add sugar as needed. Stir gently to coat the apples and continue cooking until the apples are tender and the juices thicken into syrup, 5 to 8 minutes more. The outsides of the apples should be warm and sticky, but the insides should remain a little frm. Serve warm.
0 ความคิดเห็น:
แสดงความคิดเห็น