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Sautéed Apples with Coconut Cream
Preparation info
- Serves
6–8
- Difficulty
Easy
Appears in
Published 1985
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.
Ingredients
- juice of
1 4 oz 100 g
Method
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