Semifirm apples such as Fuji, Gala, or Braeburn are preferred for this topping. Avoid very tart types like Granny Smith and soft varieties like McIntosh.
Ingredients:
3-1/2 tablespoons cold unsalted butter
3 sweet apples (medium), peeled, cored, and cut into 1/2-inch pieces (about 4 cups) (see note above)
Pinch salt
1 cup apple cider
1/2 cup dried cranberries
1/2 cup maple syrup
1/2 teaspoon vanilla extract
1 teaspoon fresh lemon juice
3/4 cup pecans , toasted and chopped coarse
Instructions:
Melt 1-1/2 tablespoons butter in large skillet over medium-high heat. Add apples and salt; cook, stirring occasionally, until softened and browned, 7 to 9 minutes. Stir in cider and cranberries; cook until liquid has almost evaporated, 6 to 8 minutes. Stir in maple syrup and cook until thickened, 4 to 5 minutes. Add vanilla, lemon juice, and remaining butter; whisk until sauce is smooth. Serve with toasted nuts.
Hey, Valerie. Your topping recipe inspired me to make an apple topping for our pork chops. I sauteed chunked apples in a little butter until tender and then added a little brown sugar. It was yummy. Thanks for inspiring me. I'm excited to try this topping.
ReplyDelete