Sautéed Apples

Chef Richard 8 Servings 35 minutes

These spicy sweet sautéed apples provide the perfect balance to a savory dish. Eliminate the cayenne pepper and this can be served on top of your favorite ice cream.


  • 4 Granny Smith apples, cut into wedges
  • ½ cup brown sugar, packed
  • ¼ teaspoon ground cloves
  • ¼ teaspon cinnamon
  • ½ teaspoons salt, or to taste
  • Pinch cayenne pepper (optional)
  • ¼ cup butter
  • 6 tablespoons Calvados (a dry apple brandy)


  • Toss the apples with the brown sugar, cloves, cinnamon, salt, and cayenne, if using.
  • Heat 2 tablespoons of the butter over high heat in a large sauté pan. Sauté half of the apples, stirring only occasionally, until the sugar has caramelized and the apples are golden brown, about 10 minutes. Deglaze with 3 tablespoons Calvados and allow the liquid to reduce by half.
  • Repeat with the remaining butter, apples and Calvados.