Southern Fried Apples are a tradition in the Shenandoah Valley. The central valley area is “Apple and Winery Country” with orchards and vineyards everywhere as the soil and growing conditions for both are excellent. Because apples keep well throughout the winter, they historically were the frontier fruit and thus a healthy staple for Stonewall Jackson’s Valley Army, known as “The Stonewall Brigade”!
Our recipe is easy to make, healthy and delicious, making a great side dish or topping to our Signature French Toast Entrée.
Featured in Virginia Bed & Breakfast Cookbook, 3rd Edition
- 10-12 cooking apples. (Golden Delicious or Fuji)
- 5-6 Strips of good bacon diced (½ cup of bacon crumbles)
- 1 stick butter
- cup dark honey (it is the tastiest to cook with)
- cup of maple, sorghum or dark corn syrup (or 1 cup dark brown cane sugar)
- cup golden raisins (optional)
- 4 tbsp cinnamon
- tsp nutmeg
- Core, peel, and cut apples into ¼-inch wedges.
- Using a 10 or 12 inch heavy or cost iron skillet over moderate heat, fry the diced bacon.
- To the bacon crumbles, add a splash of water, the butter, apples, honey and syrup or sugar, stirring after adding each ingredient; add the raisins if using.
- Sprinkle with cinnamon and nutmeg, cover and cook slowly on low heat for 30 to 40 minutes, stirring frequently until apples are soft but firm.
- Season with salt and pepper to taste.