From the founding of Jamestown to the time of Washington and Jefferson, every plantation owner made cider, drank cider, and bragged about his cider.
Charlotte's Fried apples
Fried apples are such a simple dish that they hardly require a recipe; however, I am happy to share mine. For a traditional Charlottesville fall meal of fried ham or porkchops, nothing accompanies better than fried apples
(4 servings)
Ingredients
6 large apples peeled, cored, and cut into 1 inch wedges
Charlotte's current top 3 favorite apples: Winesaps, or anything in the Winesaps family (black twig Arkansas black), Albemarle Pippin, or Goldrush
Directions
- Preheat a skillet to to medium-high
- Once your skillet is hot, Add all your apples & the 1/2 cup of apple cider
- reduce the heat and cook until tender
- once most of the cider has evaporated or been absorbed, finish with 2-4 tablespoons butter and sugar to tast
This is best with highly flavored apples (if nothing else granny smiths will work, but avoid fuji and red delicious)
