Thursday, April 12, 2012

Caramel-Glazed Apples

Caramel-Glazed Apples on French toast
First prepared October, 2009. Versatile side dish.
2 c (about 2 medium) peeled and sliced sweet but firm apples [e.g., Fuji, Braeburn, Honeycrisp, Cortland]
1/2 c apple cider
1 T brown sugar
pinch of salt
2 t butter, cut into pieces
1/2 t ground cinnamon
1/8 t ground nutmeg
1 t lemon juice
Combine first 4 ingredients in 10 inch skillet. Bring to a fast simmer, cover, and cook 5 minutes. Apples should be crispy-soft. Uncover, dot with butter and raise heat to a vigorous boil to reduce and caramelize the syrup, about 5 minutes. When it thickens and coats the apples, mix in the spices and lemon juice. Serve as a side dish with French toast or pork roast and chops (see markee at top of page), or as a dessert, alone or with ice cream.

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