Fried Apples
Ingredients
Directions
Prepare
Wash and core the sour apples.
Cut the apples into slices about ½ inch thick.
Fry and serve
Fry the bacon in a pan until crispy.
Lay the sliced apples in the pan with the hot grease.
Fry the apples until they are delicately browned.
Serve with pork chops or bacon.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Sour apples
- Firm, tart fruit that holds its shape when fried and balances the richness of the bacon.
- Bacon
- Supplies the hot fat for frying and savoury flavour that the apples absorb.
The step that matters
Fry the apples until delicately browned. Apple slices scorch quickly once the sugars caramelise, while under-cooked slices stay pale and raw-tasting. Medium heat in the bacon grease gives even browning and a tender interior.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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