Monday, September 27, 2004

Make dinner and dessert with in-season apples

Whether you’re headed to the apple orchard after the leaves begin to turn or you just enjoy the wonderful selection at the grocery store, apples are abundant this time of year. Apples are good tasting and also are good for you. An average apple contains vitamin A, vitamin C and thiamin, along with minerals, antioxidants and fiber--all for only 90 calories.

With the versatility of this nutritious fruit, it’s nearly impossible to run out of ways to use them. From breakfast to dessert, this fall fruit brings something special to any course.

- - - - -

For breakfast, try these apples on top of pancakes or waffles. For dinner, try them as a side dish with roasted pork or poultry or as a dessert topping on ice cream.

Sautéed Apples

1/4 cup butter or margarine
4 large tart apples, peeled, cored and sliced 1/4-inch thick
2 teaspoons cornstarch
1/2 cup cold water
1/2 cup brown sugar
1/2 teaspoon ground cinnamon

In a large skillet or saucepan, melt butter over medium heat; add apples. Cook, stirring constantly, until apples are almost tender, about 6 to 7 minutes. In a small bowl, whisk cornstarch and water until smooth; add to skillet and mix well. Stir in brown sugar and cinnamon. Boil for 2 minutes, stirring occasionally. Remove from heat and serve warm. Makes 8 servings.

- - - - -

Turn summer ice cream into a fall treat with this delicious topping.

Hot Apple Ice Cream Topping

1/2 cup granulated sugar
1/2 cup orange juice
1/4 cup lemon juice
1/2 teaspoon ground cinnamon
5 cups sliced peeled apples

In a saucepan over medium heat, combine sugar, orange juice, lemon juice and cinnamon. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Add apples and return to a boil. Reduce heat; cover and simmer until the apples are tender, about 10 minutes. Serve warm over ice cream. Makes 2-1/2 cups topping.

- - - - -

Pantry Pointers

When choosing apples, look for smooth-skinned, crisp, juicy apples that are well-colored for their variety. Avoid apples with bruises, soft spots or wrinkled skin.

Since warm temperatures shorten the storage life of apples, store them in the refrigerator. Keep apples in plastic bags with small air holes to maintain a high moisture level and delay shriveling.

Most 9-inch pie recipes require about 2 pounds of apples. There are about 2 large or 3 medium apples in 1 pound, about 3 cups of peeled and cut-up fruit.

Posted by Tammy on 09/27 at 12:00 PM
Desserts and Treats • Main Dishes • (0) Contributions • Permalink
Page 1 of 1 pages