Apple Sauté

Ingredients

For the apple sauté

• 8 -10 shelled almonds
• 1/2 lemon
• 2 Macoun, Granny Smith, or Gala apples, cored
• 1 tablespoon walnut or grapeseed oil
• 1/2 cup apple cider, a liqueur like Poire Williams, or a sweet wine like Sauternes 
• 1/2 teaspoon All-American Gingerbread Spice (recipe below)
• 1/4 teaspoon vanilla
• Cinnamon, preferably Vietnamese, to taste

For the All-American Gingerbread Spice

• 1 tablespoon whole cloves 
• 2 tablespoons cinnamon, preferably Vietnamese
• 2 tablespoons allspice 
• 2 tablespoons ground ginger
• 1 tablespoon grated nutmeg 
• 1/4 teaspoon freshly ground black pepper

Directions

Step 1

Toast the almonds in a small sauté pan for 3-5 minutes. When they’re cool enough to handle, chop coarsely and set aside. Using a microplane grater, zest the lemon half, setting aside the zest. On a cutting board, slice the apples horizontally into circles about one-half-inch thick, and then squeeze the juice from the lemon half over them. Heat the oil in a large skillet over medium-high heat and add the apples in one layer (do this in batches if needed to avoid crowding). Sauté for 2-3 minutes on each side until lightly browned. Reduce the heat to low and simmer, covered, until the slices have released all their juices and feel tender when pricked with a knife tip, about 5 minutes. Using a slotted spatula, lift the apples from the pan and transfer to a serving plate. Add the lemon zest, cider/liqueur/wine, gingerbread spice, and vanilla to the pan and rapidly boil down to a syrup, whisking constantly, about 3-5 minutes. Pour the sauce over the apples, and top with the chopped almonds and a sprinkle of cinnamon.

Step 2

Pulverize the cloves in a coffee bean grinder and transfer to a small bowl along with the other spices. Whisk to combine and funnel into an airtight glass jar. Note: Wipe out the grinder very well to remove all traces of cloves.