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Desperation Dinners - Homey usually wins when picking apple recipes
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Published: November 4, 2009
Updated: 11/03/2009 09:05 pm
Every autumn, we start falling for apples all over again. After a ritual trek to the farmers market for the freshest fruit -- and after the pies are baked -- we start looking for yet another recipe to make the most of this glorious bounty. We keep thinking that we will veer toward experimental gourmet, but usually we end up with our old friends: homey, old-fashioned recipes such as today's Easy Spiced Stewed Apples.
Be sure to use a combination of tart and sweet apples, and choose firm varieties so they won't turn to mush when cooking. The only remotely difficult part of this recipe is peeling, coring, and slicing the fruit. After that, throw in a little seasoning, and just stir and simmer your way to a side dish that is sure to please everyone at your table.
As for the apple preparation, Alicia likes to use a rotary-crank tool that peels, cores, and slices all in one action. For more details and our review of this kitchen gadget, visit www.kitchenscoop.com.
Easy Spiced Stewed Apples
3 large tart apples, such as Granny Smith
3 large, sweet (firm)
apples, such as Braeburn
1 tablespoon lemon juice
1 tablespoon unsalted butter
⅓ cup light brown sugar, lightly packed
1 teaspoon apple-pie spice (See Note)
Salt to taste
1. Peel, core, and evenly slice the apples about 1/8-inch thick, putting the slices directly into a 4½-quart Dutch oven or other large, heavy pot with a lid. Toss the apple slices with lemon juice. Add the butter, and place over medium heat.
2. Add the sugar and apple-pie spice. Stir and cook until the apples begin to release moisture, about two minutes.
3. Reduce heat to medium-low and cook, stirring occasionally, until the apples are tender but not mushy, about eight to 10 minutes. Season with salt to taste, and serve immediately.
Makes 6 servings.
Note: If you don't have apple-pie spice, use ½ teaspoon ground cinnamon and ¼ teaspoon each of nutmeg and allspice.
Nutrition information for one serving: 125 calories (14 percent from fat), 2 g fat (1 g saturated), 5 mg cholesterol, trace protein, 28 g carbohydrates, 2 g dietary fiber, 17 mg sodium.
Send us desperate tales of woe or everyday success stories, and your favorite quick recipes to Desperation Dinners, c/o United Media, 200 Madison Ave., New York, NY 10016; or e-mail bev-alicia@desperationdinners.com.
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