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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Food in My Back Yard Series
April 15: Grow culinary herbs in containers
April 8: When to plant summer vegetables
April 1: Don't be fooled by these garden myths
March 25: Fertilizer tips: How to 'feed' your vegetables for healthy growth
March 18: Time to give vegetable seedlings some more space
March 11: Ways to win the fight against weeds
March 4: Potatoes from the garden
Feb. 25: Plant a fruit tree now -- for later
Feb. 18: How to squeeze more food into less space
Feb. 11: When to plant? Consider staggering your transplants
Feb. 4: Starting in seed starting
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Before possible showers at the end of the week, take advantage of all this nice sunshine – and get to work!
* Set out tomato, pepper and eggplant transplants.
* From seed, plant beans, beets, cantaloupes, carrots, corn, cucumbers, melons, pumpkins, radishes and squash.
* Plant onion sets.
* In the flower garden, plant seeds for asters, cosmos, celosia, marigolds, salvia, sunflowers and zinnias.
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* Plant perennials and dahlia tubers for summer bloom.
* Plant summer bulbs, such as gladiolus and tuberous begonias.
* Transplant lettuce and cabbage seedlings.
* Smell orange blossoms? Feed citrus trees with a low dose of balanced fertilizer (such as 10-10-10) during bloom to help set fruit. Keep an eye out for ants.
* Apply slow-release fertilizer to the lawn.
* Thoroughly clean debris from the bottom of outdoor ponds or fountains.
* Trim dead flowers but not leaves from spring-flowering bulbs such as daffodils and tulips. Those leaves gather energy to create next year's flowers. Also, give the bulbs a fertilizer boost after bloom.
* Spring brings a flush of rapid growth, and that means your garden is really hungry. Give shrubs and trees a dose of a slow-release fertilizer. Or mulch with a 1-inch layer of compost.
* Start thinning fruit that's formed on apple and stone fruit trees -- you'll get larger fruit at harvest (and avoid limb breakage) if some is thinned now. The UC recommendation is to thin fruit when it is about 3/4 of an inch in diameter. Peaches and nectarines should be thinned to about 6 inches apart; smaller fruit such as plums and pluots can be about 4 inches apart. Apricots can be left at 3 inches apart. Apples and pears should be thinned to one fruit per cluster of flowers, 6 to 8 inches apart.
* Azaleas and camellias looking a little yellow? If leaves are turning yellow between the veins, give them a boost with chelated iron.
* Pinch chrysanthemums back to 12 inches for fall flowers. Cut old stems to the ground.
* Weed, weed, weed! Don’t let unwanted plants go to seed.
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