Sauteed Apples
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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
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