Food Ingredients Fruits Apple Cider-Braised Apples, Bacon, and Garlic Be the first to rate & review! A savory, apple cider-based sauce infused with alliums and fresh sage pairs with tart-sweet apples and crispy bacon lardons in this simple stovetop braise. By Justin Chapple Justin Chapple Justin Chapple is a chef, recipe developer, food writer, video host, and cookbook author. In addition, he is the culinary director-at-large of Food & Wine and host of their video series, Mad Genius Tips, for which he was nominated twice for a prestigious James Bead Award. Food & Wine's Editorial Guidelines Published on October 4, 2023 Tested by Food & Wine Test Kitchen Tested by Food & Wine Test Kitchen Recipes published by Food & Wine are rigorously tested by the culinary professionals at the Dotdash Meredith Food Studios in order to empower home cooks to enjoy being in the kitchen and preparing meals they will love. Our expert culinary team tests and retests each recipe using equipment and ingredients found in home kitchens to ensure that every recipe is delicious and works for cooks at home every single time. Meet the Food & Wine Test Kitchen Rate PRINT Share Photo: Greg DuPree / Food Styling by Torie Cox / Prop Styling by Christine Keely Active Time: 30 mins Total Time: 40 mins Yield: 4 servings Lightly bronzed apples retain their body and texture in this simple, savory side dish. The apples’ tart-sweetness is contrasted by the fatty, salty bacon in the form of crisp-tender lardons as well as in the flavor of the braising liquid of blended apple cider and chicken stock. In the last 5 minutes of cooking, the braising liquid is cooked down to make a delicious sauce for the apples. The garlic and sage scent each bite, making this seemingly simple dish complex and craveable. Frequently asked questions What should I serve with braised apples? Our testers loved this recipe and found it versatile enough to pair with anything from grits or oatmeal for breakfast, to roast pork, pan-seared pork chops, or a roast chicken for dinner. One tester noted, “the braised apples would also be divine spooned over some soft polenta.” Can I make this recipe ahead of time? The lardons can be prepared through step 1 and stored in an airtight container in a refrigerator for up to 2 days. What wine pairs well with this recipe? Look for a fruity, low-tannin red wine, like the Division Les Petits Fers Gamay Noir, to pour with braised apples. Notes from the Food & Wine Test Kitchen When choosing a braising apple, look for apples that are firm but also tender enough to benefit from this dish’s relatively short simmering time. Gala and Lady apples are a good choice here. If you like to be precise you can use a measuring cup at step 3 to gauge how much your sauce has reduced and how much longer it may need to go. Ingredients 5 ounces slab bacon, cut into 1- x 1/2-inch lardons 1 tablespoon extra-virgin olive oil 4 small (about 4-ounce) apples (such as Lady or Gala) (unpeeled), halved lengthwise and cored 6 garlic cloves, halved lengthwise 1 sage sprig 1/4 teaspoon kosher salt 1/4 teaspoon black pepper 3/4 cup lower-sodium chicken broth 3/4 cup unfiltered apple cider Directions Combine bacon and oil in a large, deep skillet; cook over medium, stirring occasionally, until lightly browned and starting to render, about 5 minutes. Using a slotted spoon, transfer bacon to a bowl; set aside. Add apples to skillet, cut sides down, and increase heat to medium-high; cook, undisturbed, until well browned, 4 to 5 minutes, adjusting heat as needed to prevent over-browning. Flip apples, and arrange bacon, garlic, and sage around apples. Sprinkle apples with salt and pepper. Add broth and cider; bring to a boil over medium-high. Reduce heat to medium-low; partially cover, and cook, undisturbed, until apples are tender but retain their shape, 8 to 10 minutes. (Do not flip apples during braising.) Transfer apples to a serving plate using a slotted spoon; cover with foil to keep warm. Bring cider mixture to a simmer over medium-high; cook, stirring occasionally, until reduced by half and slightly thickened, 3 to 5 minutes. Spoon cider mixture, bacon, and garlic over apples; serve immediately. Originally appeared in Food & Wine magazine, November 2023 Rate It Print