Jim and Sue L.
Junior Ranger
Okay, George, you asked for it.
You're going to need at least a 10inch chicken fryer, it's a full deep - skillet recipe.
1 cup good red wine - not too dry, but not excessively sweet. I used a blend from Passo Robles, but a Merlot would work.
1/8 cup water
1/2 cup raw sugar.
2 tsp Saigon Cinnamon - if you can get your hands on that stuff they use at Cinnabun, go for it.
1/2 stick sweet cream butter - unsalted.
1 tsp allspice.
1 cup Vermont Maple Syrup - Grade A dark amber. You can use any maple syrup you please, just make it moderately strong in flavor.
8 large, crisp apples. I used Cortlands. They are brilliant red with pure white flesh, very crisp and just the right balance of tart and sweetness. Hard to find in some places and impossible on the west coast, so use whatever red cooking apple you like. Just make sure they'll hold their shape when cooked.
Slice the apples with skin on. Do not make them uniform: some thick, some thin so you end up with a creamy mixture filled with solid pieces.
Put apple slices in the skillet over moderate heat and add all the ingredients except 1/2 of the syrup and a pat of butter.
Mix until the apples are well coated, bring to a boil, reduce heat, pop on the lid and let steam. Stir occasionally until the thin slices are creamy and the thick slices are tender.
Remove from heat, add the pat of butter and drizzle last of the syrup on top. Serve with good smoked sausages and roasted potatoes. Also very good on vanilla ice cream or warm custard. Hmmm...pound cake would work, too
Camp On,
Sue
You're going to need at least a 10inch chicken fryer, it's a full deep - skillet recipe.
1 cup good red wine - not too dry, but not excessively sweet. I used a blend from Passo Robles, but a Merlot would work.
1/8 cup water
1/2 cup raw sugar.
2 tsp Saigon Cinnamon - if you can get your hands on that stuff they use at Cinnabun, go for it.
1/2 stick sweet cream butter - unsalted.
1 tsp allspice.
1 cup Vermont Maple Syrup - Grade A dark amber. You can use any maple syrup you please, just make it moderately strong in flavor.
8 large, crisp apples. I used Cortlands. They are brilliant red with pure white flesh, very crisp and just the right balance of tart and sweetness. Hard to find in some places and impossible on the west coast, so use whatever red cooking apple you like. Just make sure they'll hold their shape when cooked.
Slice the apples with skin on. Do not make them uniform: some thick, some thin so you end up with a creamy mixture filled with solid pieces.
Put apple slices in the skillet over moderate heat and add all the ingredients except 1/2 of the syrup and a pat of butter.
Mix until the apples are well coated, bring to a boil, reduce heat, pop on the lid and let steam. Stir occasionally until the thin slices are creamy and the thick slices are tender.
Remove from heat, add the pat of butter and drizzle last of the syrup on top. Serve with good smoked sausages and roasted potatoes. Also very good on vanilla ice cream or warm custard. Hmmm...pound cake would work, too
Camp On,
Sue
