Because of diabetes, we Bachelor Cooks sometimes get tired of the “fake” taste of sugar free pancake syrup. But if you use that brown sugar substitute that’s only half real sugar, you can make something different. Sautéed apples make a great treat for pancakes, biscuits, ice cream or shortcake.
Start with about 4 large, tart apples. You can use something less sweet like Fuji or Gala without having to go to the tartness of Granny Smiths if you prefer. Peel, core and slice into quarter-inch thick pieces. Put the pieces into a large bowl of cold water laced with a little lemon juice to keep them from browning too quickly. After a good soaking, drain the apples and allow to dry for a few minutes.
While heating a large skillet over medium heat, get together the other ingredients:
- Half a stick of unsalted butter or 1/4 cup extra virgin olive oil.
- 2 teaspoons cornstarch
- 1/2 cup cold water
- 1/2 cup brown sugar (regular or baking mix)
- 1 teaspoon ground cinnamon
- Melt the butter in the hot skillet and then add the apple pieces. Stir frequently as they cook. After about six or seven minutes, the apples should be almost tender.
- Dissolve the cornstarch in the water and pour into the skillet. Stir in the brown sugar and cinnamon and bring the mixture to a boil. After about two minutes, stirring from time to time, remove from the heat and allow to cool slightly.
This is best served warm.
