I love fresh fruit. Any kind of fresh fruit….except apples. I don’t know what it is about the texture, but I just don’t like biting into a fresh apple. In my estimation, apples were meant to be baked into pies….or stewed. I had two beautiful Granny Smith apples that were talking to me this morning. Cane syrup, cinnamon sticks, fresh nutmeg talked to me, too. I have regular conversations with my food items. Don’t judge. I’m connected…..
This is before the conversation began. We were just looking at each other.
I cored and sliced them. We’re talking, now!
I melted two tbsp. of butter in an iron skillet.
I added a tbsp or so of cane syrup, a cinnamon stick, some fresh grated nutmeg (just a touch) and a pinch of kosher salt. Stir it all up.
Toss in the apple slices. Stir until well coated. Cover and simmer on medium until the apples are tender…about 20 to 25 minutes.
YUM! I have just enough room on this plate for some cheese toast made with sprouted grain bread and Colby Jack cheese.
This was a mighty fine breakfast. I am trying very hard to save half of the apples to eat with my oatmeal tomorrow morning. I will let you know if that happens. P.S. I wouldn’t hold my breathe if I were you.