Fried Apples

Growing up, when my parents went out for the night, we'd often get Stouffer's escalloped apples as a dinner treat. This recipe doesn't have the same thick, syrupy sauce as the frozen one, but it does feed that same memory for me.

It's a more grownup recipe - there's no sugar added past the apples and cider, but if you pick sweet apples, that's plenty. I could have a lot of fun playing with the size of the apple slices; a thin slice might be "like a spiced apple sauce" as described; I used rather thick chunks of apple (one chunk to the bite) to a heartier effect.