Split and browned bratwurst provides contrast in a Normandy-style pairing of apples and cream.
Ingredients
2 tablespoons unsalted butter
1 tablespoon vegetable oil
1 medium onion, sliced
2 Golden Delicious apples, peeled, cored, and each cut into 8 wedges
1 Turkish bay leaf or 1/2 California
8 precooked bratwurst or Weisswurst
1 cup dry white wine
2/3 cup heavy cream
1 tablespoon cider vinegar
1 tablespoon packed brown sugar
Directions
Preheat broiler.
Heat butter and oil in a 12-inch heavy skillet over medium-high heat until foam subsides, then cook onion and apples with bay leaf, 1/2 teaspoon salt, and 1/4 teaspoon pepper, stirring once or twice, until golden brown, about 6 minutes.
Meanwhile, split bratwurst lengthwise (not all the way through) and open up. Lightly brush cut sides of bratwurst with additional oil and transfer to a shallow baking pan (split sides up).
Add wine to apple mixture, then simmer, covered, until apples are tender, 6 to 8 minutes. Remove lid and briskly simmer until liquid is reduced by one third, about 2 minutes.
While apples simmer, broil bratwurst 4 to 5 inches from heat until browned, about 6 minutes.
Stir cream, vinegar, and brown sugar into apple mixture and briskly simmer until slightly thickened, about 2 minutes. Discard bay leaf and serve apple compote over bratwurst.
