Rosemary Apples in Brown Butter

Rosemary Apples in Brown Butter

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  • 4 tart-sweet apples, such as Fuji or Braeburn
  • 3 tablespoons butter
  • 2 tablespoons brown sugar or honey
  • ½ vanilla bean, scraped
  • 1 teaspoon fresh chopped rosemary, or more to taste


Wash the apples and slice into ⅛-inch-thick. (It is not necessary to peel the apples, but you may if you prefer a more refined presentation.)

Heat a large skillet over medium-high heat; add the butter. The butter will melt and then foam and recede, leaving bits of brown on the bottom of the pan. The butter will give off a nutty aroma when browned.

Add the sugar or honey and vanilla bean and cook until the sugar is dissolved, about 2 minutes. Increase the heat to high and add the apple slices. Sauté the fruit quickly, stirring occasionally. Add the rosemary.

Serve the apples warm or at room temperature, on their own, inside crêpes, or over ice cream, shortbread or pound cake.