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Sauteed Apples

Reviewed: Jan. 9, 2013
I've made this recipe twice. The first time something went wrong! I doubled the recipe for a Christmas brunch and added walnuts as other reviewers did. The taste was good but the color was off! Kinda gray & a little unappetizing looking. Nevertheless, people seemed to like them. I had leftovers which I was going to put into crepes the next day. I opened the container and the color was even worse than the day before...grayish black and ugly! I tasted them and they were still quite edible so I put them in my crepe which was good because they were covered up! I tried making the recipe again tonight, this time adding a squish of fresh lemon juice while sauteeing the apples in butter. I also omitted the walnuts. SUCCESS! They tasted great and looked amazing too! I will definitely make them again, WITH the lemon juice! I still would like to try adding the nuts in as I really liked the crunch they gave (plus I LOVE nuts!). Will try adding the nuts next time with the lemon juice. Maybe will try pecans or almonds next time, thinking the walnut skins may have contributed to the grayish color?! So glad I tried them again though because I LOVE them!!
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