SAUTÉED APPLES WITH BROWN SUGAR AND CINNAMON

SERVES 4

Throughout the trilogy, it seems as though Peeta was always pulling an apple or some bread out of his bag. A few slices of one of his breads would go beautifully with this comforting fruit dessert.

Granny Smith apples are best for this recipe, but you can use Braeburn, Fiji or Gala apples if Granny Smiths are not available. They’re all tart enough, and will hold their shape well during cooking.

¼ CUP BUTTER

4–5 GRANNY SMITH APPLES, PEELED, CORED AND SLICED ¼-INCH THICK

2 TEASPOONS CORNSTARCH

½ CUP COLD WATER

½ CUP BROWN SUGAR

½ TEASPOON GROUND CINNAMON

½ TEASPOON CARDAMOM

In a skillet or saucepan, melt butter over medium heat until no longer frothy.

Add sliced apples to the pan.

Cook, stirring nonstop until apples are slightly softened.

Dissolve cornstarch in water and pour into skillet or pan.

Add brown sugar, cinnamon and cardamom and mix well.

Boil for 2 minutes, stirring occasionally.

Remove from heat and serve alone, over ice cream or with pancakes.