The carnivore and I each have our own favorite kind of apple. I am a granny smith girl. The carnivore prefers red or yellow apples, usually braeburn. But, what we both agree on is that any type of apple makes a great side dish. That's right, not a snack, not a dessert, but a side dish. I am not sure who decided that fruit needed to be relegated to the between meal bite or a sweet dessert addition, but I refuse to follow that rule. Apples give you great nutrients, like fiber and vitamin C, and there is no reason they can't make an appearance on your dinner plate.
I first got this idea when I made the carnivore pork chops and he wanted to dip them in applesauce. Of course, when he asked for fruit on his own my mouth hit the floor. But, once I regained my composure I decided I could make apples for both of us.
To make these guys I usually peel and slice any combination of 4-5 apples (depending on size). Feel free to mix and match your apple types. I just grab what I have on hand most times, whether it be golden delicious, honey crisp, or fuji. I then places the slices in a sauce pan with about 3 tablspoons of butter, 2 tablspoons of brown sugar, 1/2 teaspoon of cinnamon, and 1/4 teaspoon of cloves. I cover the pan and simmer them on medium heat for about 15 minutes, stirring occasionally. When they are soft, I remove the apples and top with another dash of cinnamon.
As, I said before I serve these when I make the carnivore pork chops. I usualy have the breaded chicken and guyere patties from Quorn. I also throw in something green, like green beans. These apples would also be great on top of warm oatmeal or pancakes in the morning though.