Fall came late to Indiana this year, but at last we can enjoy the glorious blue skies and sun shining across  trees bursting with  brilliant colors of red, orange, and gold . Excitement is in the air, and our mouths water in anticipation of  pumpkin pie, persimmon pudding, and last but not least,  southern fried apples.

Now that apples are in season,  you have many varieties to choose from.  Some recipes call for  slices of peeled Granny Smiths.  But I prefer tart, spicy McIntosh or Jonathans,  unpeeled, because the red skins brighten up the plate.

Fried apples are super easy to make. Basically,  all you need is butter in the skillet, some sugar and cinnamon. Many recipes call for removing the skins, but  I prefer leaving them on.   It’s a matter of individual choice, but the red brightens up the plate.    Then, there’s the matter of how much sugar and butter to use.  You can  cut the sugar down to half in any recipe, and the apples will still taste sweet.  If there’s a diabetic in the house, another option is to use no sugar at all, then flavor with sugar free maple syrup right before serving. . 

Fried apples can be spooned over ice cream, served for breakfast, lunch or dinner.  They are a tangy, spicy side dish for any meat, and a  perfect accompaniment to pork chops.

Here’s a basic recipe for two that you can modify to suit your individual taste.  And above all, don’t overcook the apples!  You want them firm, not mushy.

FRIED APPLES

Ingredients:

1/4 cup butter

3 unpeeled red apples, sliced

¼ cup sugar

¼ teaspoon cinnamon

Melt butter in skillet; add apples and sugar.  Cover and cook over low heat about 15 minutes or until tender, stirring often.  Add cinnamon; cook and stir a few more minutes before serving.

About 200 calories per serving, or less, depending on how much butter and sugar you use.

Remember when your grandmother made old fashioned pear salad?

Once upon a time,  It was quite popular.  In those days (circa 1940) canned pears were the base of the salad.  Canned, not meaning in a can, but packed in a ball jar after picking a bushel or so of pears from the tree in your yard, and  pressure cooking them.  Most housewives prided themselves on shelves full of beautiful canned pears, peaches, tomatoes and green beans to get them through the  months ahead.

On a cold winter night, our mothers used to place a canned  pear on a lettuce leaf,  fill the center with mayonnaise, sprinkle it with grated cheddar cheese, and serve.   Easy, and delicious!

People don’t bother with home canning much anymore, and canned pears were kind of bland, anyway.  But now, fall is the season to revive pear salad with a new twist

 Fresh pears slices arranged on a lettuce leaf are a spicy, juicy fall treat.   Both Anjou and Bartlett pears come with red or green skins. The reds   make a beautiful plate.  But there are many  varieties available to brighten up your menu with something a little out of the ordinary and truly delicious.

You could make it simple, arranging the fresh pear slices on lettuce, with grated cheese and a dab of mayonnaise, or go all out with a fancy pear salad with walnuts and blue cheese.   The internet is loaded with fresh pear salad recipes, so you might want to check them out!