Category: apple

grilled grannies

Grilled Grannies

These go well with roast chicken or any spicy meats.

6 cups water
2 tablespoons lemon juice
2 Granny Smith apples

Combine water and lemon juice in a container that can hold all the apple wedges.

Core and peel the apples. Cut each apple into about 8 thick wedges. Submerge wedges in the lemon-water bath until ready to use. Since the lemon juice prevents browning, you can prepare them a day ahead of time.

Get the grill hot. Using tongs, place the apples on the grill. Cook until dark lines sear the apples. Turn and cook until the apples are warmed through but still firm, about 1 to 2 minutes per side.

Yield: 6 servings

apple pie applesauce

Mocha Raspberries

12 chocolate-covered espresso beans
12 fresh raspberries
1/4 cup semisweet chocolate chips
3/4 teaspoon vegetable shortening
Place a chocolate espresso bean in the center of each raspberry.
Melt the chocolate with the shortening.
Roll raspberries lightly in chocolate and set on waxed paper to dry.
Makes 4 servings.

apple fritters with custard sauce

Apple Fritters with Custard Sauce

6 Golden Delicious apples
1/3 cup granulated sugar
1/3 cup brandy
1/4 teaspoon ground cinnamon
1 3/4 cups flour
2 egg yolks
3/4 cup milk
2/3 cup beer
2 tablespoons butter, melted
4 egg yolks
1/3 cup granulated sugar
1 1/2 cups milk
1 1/2 teaspoons vanilla extract
Vegetable oil (for frying)
2 egg whites (at room temperature)
Confectioners’ sugar

Pare and core apples. Cut into 1/4-inch rings. Place in large bowl. Toss with 1/3 cup sugar, brandy, and cinnamon. Refrigerate at least 1 hour, tossing occasionally. For the fritter batter, in a bowl combine flour, 2 yolks, 3/4 cup milk, beer and butter. Let stand one hour at room temperature.

To prepare custard sauce, in a medium saucepan combine yolks and 1/3 cup sugar. Stir in 1 1/2 cups milk. Cook over medium low heat, stirring constantly, until custard coats the back of a metal spoon. Stir in vanilla extract. Cool to room temperature. In a large skillet, heat 1 inch of oil to 375 degrees F.

In a small bowl, beat egg whites until stiff; fold in fritter batter. Drain liquid from apples. Dip apple slices, one at a time, into batter with fork or tongs, letting excess drip back into bowl. Fry fritters until brown on one side; turn and brown other side. Drain on paper towels. Arrange on plate; sprinkle with confectioners’ sugar.

Serve with warm custard sauce.

jack daniels candied apples

Jack Daniels Candied Apples

6 cups peeled and sliced apples
1/4 cup butter
2 to 3 cups granulated sugar
Jack Daniels Tennessee Whiskey, to taste

Combine apples, butter and sugar in a large saucepan. Cook over medium heat until apples are tender. Stir in Jack Daniels. Cook an additional 5 minutes.

Yields 6 to 8 servings.

baked grannies

Baked Grannies

1/2 cup toasted chopped pecans
3 tablespoons butter, cut into small pieces
1/3 cup packed light brown sugar
2 tablespoons dried fruit (raisins, chopped apricots)
1 teaspoon cinnamon
6 cored Granny Smith apples
1 cup apple juice or water
Whipped cream or cr

country french applesauce

Country French Applesauce

2 pounds tart apples
1/2 cup water
1/2 to 2/3 cup granulated sugar
1 teaspoon lemon juice
1/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1/2 cup sour cream
1 tablespoon flour
Ground blanched almonds
Crushed almond macaroons

Cut unpeeled apples into quarters and remove cores. (Red-skinned apples make the most attractive sauce.) Place apples in saucepan; add water and cook the fruit, covered, for about 20 minutes or until soft. Force fruit through a sieve or food mill and discard skins. Add sugar, lemon juice, cinnamon, nutmeg and sour cream mixed with flour. Place in buttered baking dish and sprinkle with almonds and macaroon crumbs. Dot with butter and bake at 400 degrees F for 15 minutes.

Serve warm.

Yields about 3 cups.

cinnamon apples

Cinnamon Apples

4 tart apples, sliced
1 cup granulated sugar
1/2 cup water
1/2 pound red cinnamon candies

Pare and slice apples into eighths. Combine sugar, water and candy to make syrup. Bring to a boil and, when sugar and candy are dissolved, add sliced apples. Cook until apples are soft.

red-hot apples

Red-Hot Apples

This is a real comfort food.

4 tart apples, such as Granny Smith
2 cups water
1 1/4 cups cinnamon red-hot candies
Juice and zest of 1 lemon
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon ground nutmeg

Peel, core and quarter the apples. Combine them with the remaining ingredients in a saucepan, and bring to a boil. Reduce the heat, and simmer for 15 to 20 minutes, until the liquid is thickened and the apples are tender when pierced with a fork.

Cool the apples in the syrup for at least 30 minutes.

Serve the apples at room temperature or chilled.

baked apples

Baked Apples

6 large red baking apples
1 tablespoon butter
6 tablespoons granulated sugar
1 teaspoon cinnamon
1/2 cup water
1/2 cup corn syrup

Wash and pare apples one-third of the way down from stem end. Remove cores, leaving apples whole. Place apples in a flat baking dish. Place pared end up. In the center of each apple put 1/4 teaspoon butter, 1 tablespoon of sugar and cinnamon mixture. Combine water and syrup and pour over apples. Bake at 350 degrees F for approximately 45 minutes. Baste occasionally to keep juicy and to glaze.

Mix the following together and pour over apples before baking.

1 cup raw oatmeal flakes
1/2 cup butter
1 cup brown sugar
1 cup hot water

baked caramel apples

Baked Caramel Apples

8 cooking apples
10 tablespoons (1 stick plus 2 tablespoons) unsalted butter
2/3 cup light muscovado sugar or light brown sugar
1 cup Calvados or applejack
Juice of 1 lemon
1/2 cup light cream

Preheat oven to 350 degrees F.

Core the apples and, with a sharp knife, cut a line round each as if tracing the equator. Put them into a roasting pan. Press in the butter and sugar, alternately, in the holes and press any excess on top. Pour the Calvados and lemon juice into the pan. Put them into the oven and bake for about 50 minutes or until soft.

Remove the apples to a plate or dish and pour the cooking juices and liquid into a saucepan. When you are ready for dessert, put the saucepan on high heat. Let bubble till the liquid is reduced and thickened; it should be like a gooey sticky syrup. Stir in the cream and let bubble again for a few minutes and pour this fudgy sauce over the apples. Serve immediately.