Recipe: Maple sautéed apples make a great topping for waffles, pound cake and more
Try these sautéed apples on waffles or pancakes for breakfast -- or pound cake or ice cream for dessert. Debbie Arrington
In the mood for apple pie but don’t want to turn on the oven? Maple sauteed apples taste like apple pie filling, without the crust.
It’s apple season and, after such a hot summer, my apples are looking kind of small. They may not be large, but they’re still crunchy and flavorful – and just right for a stove-top sauce.
This easy recipe uses apples of any size to make a flavorful topping for waffles, pound cake or ice cream. Or serve it as an apple-packed accompaniment to pork chops, tenderloin or roast.
Use crisp baking or cooking apples such as McIntosh or Granny Smith; they have the most flavor and hold their shape. (Eating apples such as Gala or Red Delicious tend to get mushy when cooked.)
Maple sautéed apples
Makes 3 to 4 servings
Ingredients:
3 cups apples, pared, peeled and sliced
1 lime or lemon
2 tablespoons butter
¼ cup apple juice or cider
1/3 cup sugar
2 tablespoons maple syrup
¼ teaspoon cinnamon (optional)
Instructions:
Prepare apples. Fill a large bowl with water. Add juice of a lime or lemon. Add apple slices to the citrus-infused water. (This helps prevent apple slices from browning.)
Melt butter in a heavy skillet. Drain apple slices and add to pan. Sauté apples over medium heat until apples begin to soften, about 5 minutes.
Add apple juice or cider. Sprinkle sugar over apples and stir gently so sugar dissolves. Gently bring to a low boil so syrup starts to bubble. Stir in maple syrup and cinnamon, if desired.
Serve warm over waffles, pound cake or ice cream or alongside pork.
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Garden Checklist for week of Nov. 3
November still offers good weather for fall planting:
* If you haven't already, it's time to clean up the remains of summer. Pull faded annuals and vegetables. Prune dead or broken branches from trees.
* Now is the best time to plant most trees and shrubs. This gives them plenty of time for root development before spring growth. They also benefit from fall and winter rains.
* Set out cool-weather annuals such as pansies and snapdragons.
* Lettuce, cabbage and broccoli also can be planted now.
* Plant garlic and onions.
* Keep planting bulbs to spread out your spring bloom. Some possible suggestions: daffodils, crocuses, hyacinths, tulips, anemones and scillas.
* This is also a good time to seed wildflowers and plant such spring bloomers as sweet pea, sweet alyssum and bachelor buttons.
* Rake and compost leaves, but dispose of any diseased plant material. For example, if peach and nectarine trees showed signs of leaf curl this year, clean up under trees and dispose of those leaves instead of composting.
* Save dry stalks and seedpods from poppies and coneflowers for fall bouquets and holiday decorating.
* For holiday blooms indoors, plant paperwhite narcissus bulbs now. Fill a shallow bowl or dish with 2 inches of rocks or pebbles. Place bulbs in the dish with the root end nestled in the rocks. Add water until it just touches the bottom of the bulbs. Place the dish in a sunny window. Add water as needed.
* Give your azaleas, gardenias and camellias a boost with chelated iron.
* For larger blooms, pinch off some camellia buds.
* Prune non-flowering trees and shrubs while dormant.
* To help prevent leaf curl, apply a copper fungicide spray to peach and nectarine trees after they lose their leaves this month. Leaf curl, which shows up in the spring, is caused by a fungus that winters as spores on the limbs and around the tree in fallen leaves. Sprays are most effective now.
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