4 Johnathon apples, pealed, cored and cut into rough 3/4" chunks
1/4 cup of pecans or black walnuts (if desired)
1/4 cup sugar
3/4 stick of real butter
1/2 teaspoon salt
1/4 cup cream sherry, brandy, or marsala
2 slices of heavy homemade bread, buttered and pan-toasted on both sides (this should be done in a second pan while apples are being cooked).

Place butter in pan and turn burner on high.

Once butter is completely melted and beginning to bubble heavily (careful not to burn it), add nuts and salt and cook for a minute or so.

Add apples and turn mixture constantly just until edges begin to brown.

Add salt and sugar, continuing to turn mixture until it begins to thicken.

Quickly add sherry (or brandy or marsala, if you prefer) and continue turning until it settles and thickens a bit more and immediately serve over toasted bread, being sure to get plenty of the liquid on each serving.

I first made this several years ago when trying to come up with something different for breakfast, and use up some apples that had been on the counter for over a week. To my surprise, they were the most amazing fried apples I'd ever had. The key is to have an extremely hot pan so the apples will slightly brown on the outside yet remain a little crisp on the inside. A decent cook can accomplish this without burning the butter before they get the nuts and apples into the pan.

Submitted by: Bert Rhodes