I USED APPLE JUICE, NOT ORANGE JUCIE
Breakfast Fried Apples
Fried apples are the essence of apple pie, except somehow better. The butter and sugars form a caramelized syrup as the apples cook. Be sure to drizzle it over the apples before serving.
3 whole Large Cooking Apples– Granny Smith, Fuji Or Rome Beauty Recommended
2 tablespoons Apple Juice
2 Tablespoons White Granulated Sugar
2 Tablespoons Packed Brown Sugar
½ teaspoons Cinnamon
¼ teaspoons Nutmeg
¼ teaspoons Ginger
4 Tablespoons Real Butter
Peel, quarter and core apples. Slice into generous 1/4-inch slices. Place apple slices in a large mixing bowl and sprinkle with apple juice. Toss to coat.
In a small bowl, mix together white sugar, brown sugar, cinnamon, nutmeg and ginger. Pour over the apples and stir to coat the apples well.
In a large, hot frying pan over medium heat (cast iron works very well) melt the butter. Add the apples to the frying pan. Be sure to include any liquid that my have rendered in the apple bowl. Stir well to coat the apples. Cover pan and turn heat to medium low or low.
Cook apples for 10-15 minutes until fork tender, stirring as needed. A syrup will form in the bottom of the pan as the apples cook. When serving the apples, be sure to pour the syrup over them.
Notes: The peelings may be left on the apples, if desired. It is important to use cooking/baking apples for this dish, such as Granny Smith, Fuji or Rome Beauty. They hold their shape well and will not get mushy when cooked.