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
June 10: Battling early-season tomato pests
June 3: Make your own compost
May 27: Where are the bees when you need them?
May 20: How to help tomatoes thrive on hot days
May 13: Your plants can tell you more than any calendar can
May 6: Maintain soil moisture with mulch for garden success
April 29: What's (already) wrong with my tomato plants?
April 22: Should you stock up on fertilizer? (Yes!)
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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Garden Checklist for week of June 15
Make the most of this “average” weather; your garden is growing fast! (So are the weeds!)
* Warm weather brings rapid growth in the vegetable garden, with tomatoes and squash enjoying the heat. Deep-water, then feed with a balanced fertilizer. Bone meal can spur the bloom cycle and help set fruit.
* Generally, tomatoes need deep watering two to three times a week, but don’t let them dry out completely. That can encourage blossom-end rot.
* From seed, plant corn, melons, pumpkins, radishes, squash and sunflowers.
* Plant basil to go with your tomatoes.
* Transplant summer annuals such as petunias, marigolds and zinnias. It’s also a good time to transplant perennial flowers including astilbe, columbine, coneflowers, coreopsis, dahlias, rudbeckia, salvia and verbena.
* Pull weeds before they go to seed.
* Let the grass grow longer. Set the mower blades high to reduce stress on your lawn during summer heat. To cut down on evaporation, water your lawn deeply during the wee hours of the morning, between 2 and 8 a.m.
* Tie up vines and stake tall plants such as gladiolus and lilies. That gives their heavy flowers some support.
* Dig and divide crowded bulbs after the tops have died down.
* Feed summer flowers with a slow-release fertilizer.
* Mulch, mulch, mulch! This “blanket” keeps moisture in the soil longer and helps your plants cope during hot weather. It also helps smother weeds.
* Thin grapes on the vine for bigger, better clusters later this summer.
* Cut back fruit-bearing canes on berries.
* Feed camellias, azaleas and other acid-loving plants. Mulch to conserve moisture and reduce heat stress.
* Cut back Shasta daisies after flowering to encourage a second bloom in the fall.
* Trim off dead flowers from rose bushes to keep them blooming through the summer. Roses also benefit from deep watering and feeding now. A top dressing of aged compost will keep them happy. It feeds as well as keeps roots moist.
* Pinch back chrysanthemums for bushier plants with many more flowers in September.
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