Sautéed Apples with Coconut Cream

Preparation info
  • Serves


    • Difficulty


Appears in
Sweet Dreams

By Josceline Dimbleby

Published 1985

  • About

I first tasted something like this made with bananas when I was travelling in Java, but it is equally good made with apples, and since my mother-in-law always has a glut of cooking apples in the autumn, I am forever thinking of new ways to use them. This is useful for a family lunch and is very quick to make.


  • juice of 1 lemon, strained
  • 4 oz (100 g) unsalted butter


Put the lemon juice, butter and soft brown sugar into a large frying pan. Peel and core the apples and cut into fairly thin slices. Heat the juice, butter and sugar, add the apples and cook over a fairly high heat (the juice should be bubbling well) for 6–10 minutes, stirring once or twice with a wooden spoon, until the apples are just soft, but not turning to a mush. Turn into a shallow servin