a couple were sliced up and enjoyed with peanut butter, some were diced and mixed into a gluten-free cinnamon muffin batter, others were pressed into cider that we also picked up at the farm, and two select apples got the most important job of all.
they were sliced into little half moon slivers, sauteed with butter, cinnamon and brown sugar, and cooked down to a state of almost-melted apple bliss.
here's my best attempt at a recipe:
. 2 apples, preferably a little tart and firm, but you can have one tart and firm and one sweet and soft, if that's what you like
. 2 tablespoons of butter or something butter-like, like earth balance
. 3 or 4 shakes of cinnamon, more if you want
. probably about 1 or 1.5 tablespoons of dark brown sugar, or 3 good size pinches
slice up the apples, and heat the butter in a saute pan until it's melted. add the cinnamon and the apples and stir to coat. sprinkle the brown sugar on top and stir to mix, and then let the apples sit for a minute or two, and stir again.
i left the heat on about medium-high, and it probably took about 10 or 12 minutes until when i stirred the apples, a bit of stringy delicious caramel started to form. at this point the apples were getting soft, so i took them off the heat, but if you want to make the caramel thicker and richer, you could keep cooking the apples.
just be aware that it's a thin line between slightly crisp sauteed apples and the beginning of applesauce (always good, too).
-----
unfortunately, the apples didn't last long enough for us to take a picture, but just imagine something like this:
(thanks to thezoeblog.blogspot.com for the picture!)
next cooking adventure......pumpkin!
-catie
No comments:
Post a Comment