Five Spice Apples

I say this particular recipe some time ago on an episode of East Meets West with Ming Tsai as part of an entire menu. I need to track down some specific ingredients before I can try the other two dishes, but this one I put together as part of the New Year’s Day dinner I prepared. It made for a tasty side dish – and makes me want to try out the rest of the menu with it a little sooner.

Five Spice Apples

Serves 4

2 tablespoons canola oil
1 small red onion, cut into 1/4-inch dice
1 1/2 teaspoons five-spice powder
1 tablespoon brown sugar, packed
2 Granny Smith apples, peeled, cored, and cut into 1/4-inch dice
1 cup apple juice
Salt and freshly ground black pepper
1 tablespoon butter

Heat a medium skillet over medium heat. Add the oil and swirl to coat the bottom of the pan. When the oil shimmers, add the onion and saute, stirring, until brown, about 8 to 10 minutes.
Add the five-spice powder, brown sugar, apples, and juice. Stir, season with salt and pepper to taste, and cook until the liquid is reduced by half, about 12 minutes. The apples should retain their shape and some liquid should remain in the pan; do not overcook. Stir in the butter and correct the seasonings. Serve warm.