Sautéed apples

Time 20 minutes
Yields Serves 12 (2 apple pieces, as garnish)
Sautéed apples
(Anne Cusack / Los Angeles Times)

Halve the unpeeled apples lengthwise and core them. Cut each half into 6 slices.


In a large skillet, heat the oil over medium-high heat. Add the apples and cook for 2 minutes, then flip and cook for another 2 minutes to soften slightly. Cover and continue to cook over medium heat, gently stirring once or twice, until the apples are just tender when pierced with a fork, about 3 minutes.


Meanwhile, mix 2 tablespoons sugar with the cinnamon and cloves.


Increase the heat to high and sprinkle the apple wedges with 1 tablespoon of the spiced sugar, turning the wedges over carefully with a slotted spatula to coat them with sugar. Sprinkle them with the remaining sugar mixture and sauté, turning the apple wedges gently, just until the sugar dissolves and the apples are well coated, about 1 minute.


Transfer the apples to a plate and arrange them in one layer. Serve them warm or at room temperature.

If you prefer more apple pieces for each serving, double the ingredients and cook the apples in two batches.

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