Fresh-Pressed Olive Oil Club

Apple Sauté

Apple Sauté

More elegant than a baked apple yet healthier (and faster to make) than apple pie, this sautéed dish is a great way to satisfy a sophisticated sweet tooth. If you want to indulge even further, it’s amazing over a scoop of rich vanilla ice cream.


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


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.

Yields 2 servings.