Be sure to thoroughly dry the apples after draining them in step 1, so they caramelize. Depending on how your apples are cut, it may be necessary to prop them up against one another as they cook.
Serves 4-6
3 Fiji, Gala or Braeburn apples, cored and quartered
1 tablespoon sugar
Salt and pepper
3 slices bacon, cut into 1/2-inch pieces
1 tablespoon chopped fresh sage
2 teaspoons lemon juice
Microwave apples in covered bowl until softened, about 5 minutes. Drain apples in colander, then pat dry with paper towels. Toss apples, sugar, 1/2 teaspoon salt and 1/4 teaspoon pepper together in bowl until apples are evenly coated.
Meanwhile, cook bacon in 12-inch nonstick skillet over medium heat until crisp, 5 to 7 minutes. Using slotted spoon, transfer bacon to paper towel-lined plate, leaving fat in skillet.
Arrange apples in skillet, with one cut side down and increase heat to medium-high. Cook until well browned, 3 to 4 minutes. Flip apples to second cut side and continue to cook until well browned on second side, about 3 minutes longer. Off heat, stir in sage, lemon juice and bacon until combined. Season with salt and pepper to taste. Serve.
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