I saw this recipe in my recent issue of Clean Eating magazine. This recipe went along with a pork chop recipe that you could make for breakfast. Pork chops for breakfast? Ok, maybe not, but these apples were great alongside some plain old scrambled eggs. Yum! The recipe said to cook the apples for about 4 minutes. Mine took about 10, and they still could have been cooked a little more. I used Fuji instead of Red Delicious, and my apples were probably bigger than called for in the recipe, so you might have to adjust for that. They tasted fantastic!
Cinnamon Skillet Apples
adapted from Clean Eating magazine
1 tsp. ground cinnamon
4 tsp. raisins, cut in half
2 small Red Delicious apples, halved, cored and skin pierced several times
1/4 cup chopped pecan pieces (I used walnuts)
2 tsp. honey
1/2 tsp. vanilla extract
2 packets stevia (I used a T. of brown sugar)
pinch sea salt
In a small bowl, whisk together 2 T. of water and cinnamon and pour into a medium nonstick skillet. Sprinkle raisins evenly over the top, then place apples, cut-side down, in skillet. Bring to a boil, then reduce to a simmer and cover, for about 5-10 minutes or until apples are tender.
Remove the apples and place on a serving platter. Stir nuts, honey, vanilla, sugar, and salt into the skillet and spoon mixture over the apples.