Merritt Bates-Thomas is back for another edition of What's Cookin'? and she has a dish that just screams FALL!!!!

Sauteed Apples and Pears

2 tablespoons butter

1 Granny Smith apple - peeled, cored, and sliced

2 Bartlett pears - peeled cored, and sliced

1 teaspoon of light brown sugar, if desired

Pinch of cinnamon

Pinch of cardamom

1 teaspoon pure vanilla extract

Garnish - dried cranberries, pumpkin seeds, and pecans

In a large skillet, melt the butter.  Add the apple and pear slices and cook over medium heat, stirring occasionally, for about 5 minutes or until lightly browned.  Stir in the sugar, cinnamon, cardamom, and vanilla.  Reduce heat to low.  Cook, stirring occasionally, until softened and lightly caramelized, about 10 to 15 minutes.

Cardamom is optional and not necessary if you don't already have it in your spice collection.  The garnishes are also optional.  Depending on your preference, the sugar could be omitted. This is a great side dish, especially with pork, and can also be served with breakfast or over oatmeal.  Refrigerate leftovers and rewarm before serving.



 Merritt Bates-Thomas is a Nutrition Services Supervisor with Green River District Health Department.
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