Pommes Sautee

1. Take a large skillet and heat over medium-high flame and melt butter in it. In case your butter browns a little, don't worry, for it only adds extra flavor to the dish.
2. Include apples that are peeled and sliced, cover up, and cook, mixing often.
3. Take a bowl, blend together brown sugar and cinnamon. At this moment, just for the sake of a taste difference, you can also hurl in ½ cup of chopped pecans.
4. The moment the apples are just beginning to get soft, mix in the sugar-cinnamon mixture.
5. Continue to cook to the point sugar has fully dissolved into the syrup.
6. Dish up with warm buttered biscuits and bacon or sausage arranged sideways if you wish to.

Trivia

The apple-butter recipe is believed to be about 100 years old. The Latin word ‘pomum’, meaning apple or just any species of fruits, derived the French word ‘pomme’. Similarly, in Italian, it is called ‘pomo’, in spite of the fact that this isn't the latest/modern Italian word for apple.

Be that as it may, pomo shows up in ‘pomodoro’ too, which is the Italian word for tomato and actually signifies "golden fruit apple" or "golden apple".

Italians still make use of the phrase ‘pomo d'Adamo’, which actually translates to "Adam's apple" or "Adam’s fruit".