Photo: Matheus Cenali
Ingredients
- one half inch thick across the apple
Directions
1
Cut slices one half inch thick across the apple, giving circles. Do not remove the skin or core.
2
Or cut the apples in quarters, leaving on the skin and removing the core. Saute the apples in butter or drippings until tender, but not soft enough to lose form.
3
Serve the fried apples on the same dish with pork as garnishing.
By Mary Ronald ·
Recipe sourced from
gutenberg