Cinnamon apples are a simple and fragrant dessert, perfect to prepare in just a few minutes. This recipe demonstrates how the wok can also be used for quick sweet preparations, utilizing a cooking technique that facilitates the evaporation of the fruit’s natural moisture and light caramelization, without the need for long cooking times or an oven.
For this preparation, Renetta apples are particularly suitable because they hold up well during cooking and release less liquid than other varieties. The preparation is done over medium-high heat and without a lid, allowing for a balanced texture and a clean taste.
In this recipe, we used Classe, woks designed for a home kitchen attentive to proper temperature management. The wok allows for orderly and fast work, enhancing simple ingredients and making this preparation suitable both as a light dessert and as an accompaniment for yogurt or ice cream.
If you don’t have a wok, you can safely use a large non-stick pan, maintaining medium-high heat and leaving the pan uncovered.
- Difficulty: Very Easy
- Cost: Very Cheap
- Preparation time: 5 Minutes
- Portions: 2 people
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons, Fall, Winter
Ingredients for Cinnamon Apples:
- 2 Renetta apples
- 1 tablespoon brown sugar
- 1 pat butter
- 1/2 lemon (juice)
- to taste cinnamon powder
Tools for Cinnamon Apples:
- 1 Wok
- 1 Knife
- 1 Tongs silicone
Steps for Preparing and Cooking the Cinnamon Apples:
Wash the apples, peel them, and remove the core.
Cut them into wedges or regular cubes.
Put the wok on the heat and let it heat well without using the lid (it is advisable not to exceed 320-340 degrees Fahrenheit).
Add a pat of butter or, alternatively, a tablespoon of coconut oil or neutral-flavored seed oil and let it heat.
Add the apples to the wok and gently stir them to distribute them on the bottom.
Add the brown sugar and lemon juice.
Cook for a few minutes keeping the apples moving with a silicone spatula or spoon.
Continue cooking until they are soft but still firm and slightly caramelized.For a version suitable for those who need to monitor their blood sugar levels, you can replace the sugar with erythritol or another sweetener, keeping in mind that the caramelization will be less evident.
At the end of cooking, sprinkle with cinnamon to your taste.
Serve immediately, excellent when paired with some fior di latte ice cream.
Tips
You can also use this preparation with other types of fruits, adapting it to the season and what you have at home. Pears, pineapples, and peaches are particularly suitable because they hold up well during cooking and remain firm. Bananas can also be used, but they should be added only in the last few minutes to prevent them from breaking apart.
For a more fragrant result, you can combine different spices with the chosen fruit, such as ginger, vanilla, or a pinch of nutmeg. If the fruit is very ripe, you can reduce or eliminate the sugar, allowing the natural flavor to prevail.
FAQ (Questions and Answers)
What type of apples is best to use for this recipe?
Renetta apples are the most suitable because they hold up well during cooking and release less liquid, staying firm even with a quick preparation in the wok.
Can other apple varieties be used?
Yes, you can also use red or golden apples, choosing them firm and slightly reducing the cooking time to prevent them from breaking apart.
Is it normal for the apples to release a bit of liquid during cooking?
Yes, it is normal, especially in the first few minutes. Cooking in a well-heated wok and without a lid allows the liquid to evaporate quickly.
Should cinnamon be added at the beginning or the end?
It is advisable to add it at the end of cooking to prevent it from burning and to maintain a more delicate aroma.
