Sauteed Apples

You must log in to upload a photo.

(unrated) Log in to rate this recipe!

Credit: Ken Shipton, Corporate Chef, Dole, Westlake Village California
The National Culinary Review, February 2016

Ingredients

2 T. butter
2 cups DOLE® Chef-Ready Cuts Diced Apples,
partially thawed
1/3 cup DOLE Pineapple Juice

Instructions

Melt butter in skillet. Stir in diced apples; cook until lightly browned. Stir in pineapple juice; cook until juice almost evaporates, 2-3 minutes.

Yield

Approximately 1½ cups

Tags

Side, The National Culinary Review

ACF reserves the right to remove inappropriate comments.

ACF certified chefs earn on average 7% more than those not certified; be that chef!