Like apple pie filling without the crust

In the mood for apple pie but don’t want to turn on the oven? Maple sauteed apples taste like apple pie filling, without the crust.

It’s apple season and, after such a hot summer, my apples are looking kind of small. They may not be large, but they’re still crunchy and flavorful – and just right for a stove-top sauce.

This easy recipe uses apples of any size to make a flavorful topping for waffles, pound cake or ice cream. Or serve it as an apple-packed accompaniment to pork chops, tenderloin or roast.

Use crisp baking or cooking apples such as McIntosh or Granny Smith; they have the most flavor and hold their shape. (Eating apples such as Gala or Red Delicious tend to get mushy when cooked.)

Maple sautéed apples

Makes 3 to 4 servings

Ingredients:

3 cups apples, pared, peeled and sliced

1 lime or lemon

2 tablespoons butter

¼ cup apple juice or cider

1/3 cup sugar

2 tablespoons maple syrup

¼ teaspoon cinnamon (optional)

Instructions:

Prepare apples. Fill a large bowl with water. Add juice of a lime or lemon. Add apple slices to the citrus-infused water. (This helps prevent apple slices from browning.)

Melt butter in a heavy skillet. Drain apple slices and add to pan. Sauté apples over medium heat until apples begin to soften, about 5 minutes.

Add apple juice or cider. Sprinkle sugar over apples and stir gently so sugar dissolves. Gently bring to a low boil so syrup starts to bubble. Stir in maple syrup and cinnamon, if desired.

Serve warm over waffles, pound cake or ice cream or alongside pork.