The evening after our Mother’s Day crawfish boil, I was craving a dessert and we’d run out of fresh strawberries!  There wasn’t even any ice cream or candy in the house!  After searching around, all I could find was a crisper drawer full of apples.  With the help of my 75th Anniversary Joy of Cooking cookbook, I found a few short recipes for sweetening up apples.  The one I originally wanted to make was for Honey Apples, but unfortunately my parents didn’t have any cider vinegar on hand.  Instead, I modified a recipe for Sauteed Apples and Bacon, which luckily had a side note included in the case of omitting the bacon.

Sauteed Apples

This recipe was very short and easy.  Simply slice the apples, melt a few tablespoons of butter in a saucepan, and sauté the apples until they reach your desired level of softness.  Then sprinkle with brown sugar and let it get nice and caramelized.  These apples would have been great with a side of vanilla ice cream, but since we were out, I had to settle for a leftover shortcake cup (from the strawberries) and a dollop of whipped cream.  Yum!