Glazed Apples Recipe

This elegant Glazed Apples Recipe features thick rings of fruit seared in butter and finished with a unique ruby-red reduction of pomegranate juice. The tart glaze clings to the tender apples, creating a sophisticated side dish that bridges the gap between a savory dinner accompaniment and a light, healthy dessert.

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Glazed Apples Ingredients

The Fruit Base:

• 2 Apples: Firm baking apples hold their shape best. Choose varieties that balance sweet and tart.
• 2 tablespoons Butter: For searing and creating a rich mouthfeel.

The Pomegranate Glaze:

• 1/4 cup Pomegranate Juice: Provides a stunning color and a complex, tannic tartness that is superior to plain water or apple juice.
• 1 tablespoon Sugar: Helps the juice reduce into a sticky syrup.
• Pinch of Salt: Essential to make the fruit flavors pop.

How To Make Glazed Apples

1. Prep the Rings: Wash the apples thoroughly. Using an apple corer, remove the center seeds. Trim the very top and bottom of the apples so they are flat, then slice the remaining fruit horizontally into thick, uniform rings (about 1/2-inch thick). Leaving the skin on helps them hold their round shape.
2. Sear in Butter: Melt the butter in a large skillet over medium heat. Once bubbling, arrange the apple rings in a single layer. Cook for 4 to 5 minutes per side. You want them to develop a nice golden-brown sear and begin to soften without falling apart.
3. Create the Glaze: Pour the pomegranate juice, sugar, and a pinch of salt directly into the hot pan around the apples.
4. Simmer and Coat: Let the liquid bubble and simmer. Continue cooking for 3 to 4 minutes, turning the apples gently with tongs or a spatula to coat them in the reducing liquid.
5. Finish: The apples are done when the liquid has transformed into a thick, glossy syrup that clings to the fruit. Serve warm.

Recipe Tips

• Apple Selection: Honeycrisp, Fuji, or Pink Lady apples are excellent choices as they remain firm when cooked. Red Delicious or McIntosh apples tend to turn into applesauce in the pan and should be avoided.
• Don’t Peel: The skin acts as a structural ring for the apple slices. If you peel them, they are more likely to collapse into mush during the simmering phase.
• Juice Substitutions: If you cannot find pomegranate juice, cranberry juice or a high-quality apple cider work well, though the color will be less vibrant.
• Pan Size: Use a wide skillet so the apple rings have contact with the pan surface. If they are stacked, they will steam instead of caramelizing.

What To Serve With Glazed Apples

• Pork Chops: Apples and pork are a timeless culinary marriage.
• Oatmeal: Chop the rings up and stir into porridge for a luxurious breakfast.
• Vanilla Ice Cream: Serve hot over cold ice cream for an instant dessert.
• Roast Chicken: A sweet side dish that complements savory poultry herbs.

How To Store Glazed Apples

• Refrigerate: Store the apples in their syrup in an airtight container in the refrigerator for up to 2 days. The pectin in the apples may thicken the glaze further.
• Reheat: As noted in the recipe, these reheat wonderfully in the microwave for 30-45 seconds. You can also warm them gently in a skillet with a splash of water.
• Freeze: Freezing is not recommended as the texture of the cooked apple becomes mealy.

Glazed Apples Nutrition Facts

• Calories: 140 kcal
• Fat: 6g
• Carbohydrates: 22g
• Fiber: 3g
• Sugar: 18g

Nutrition information is estimated per apple.

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