Blackberry Farm

Friends of the Farm

Skillet Apples with Bacon and Blackberry Farm Sauerkraut

This is an easy, one-skillet recipe that utilizes the rendered fat from delicious bacon to impart smoky depth of flavor to the sautéed apples. Topped with Blackberry Farm Sauerkraut, it’s a perfect first course or small plate.

Serves 4

3 crisp, medium-sized apples (like Jonagold or Winesap)
8 slices of bacon
3 crisp apples (like Jonagold or Winesap)
1 cup Blackberry Farm Sauerkraut 1 tablespoon chopped fresh parsley, sage or thyme (or a combination) or  2 tablespoons baby herb leaves

Slice the apples in half. Reserve one half and cut the other halves into 1/4 –inch thick wedges. In a medium-sized skillet, cook the bacon over medium heat, turning once, until golden and crispy, about 5 minutes. Transfer the cooked bacon to a plate or platter lined with paper towels. Pour out all but 2 tablespoons of the bacon fat from the skillet and place the skillet back on medium heat. Sauté the apple wedges in the bacon fat, turning them until the surface turns light, golden-brown.

Dice the reserved apple half into ½-inch chunks.  Arrange the cooked apple wedges on four plates. Place two slices of bacon on top of the apples then top with ¼ cup of Blackberry Farm Sauerkraut. Scatter the diced apple on top and around each plate then sprinkle with the chopped herbs or baby herb leaves.  Serve while the apple wedges are still warm.

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