Recipes tagged with « Apples »
Rustic Homemade Applesauce
Apples stewed with spices create a chunky, naturally sweet applesauce. Replaced sugar with honey, cinnamon with cardamom, and added fresh ginger for heat. Apples cooked in water with lemon juice to avoid browning and boost brightness. Cook low and slow; listen for faint simmer sounds and watch apples soften and break down. Blitz briefly to keep texture or puree smooth if preferred. Chill thickens sauce; serve warm to taste aromas and warmth. Substitutions detailed for sweeteners, spices, and fruit varieties. Focus on appearance and texture cues over timing. Spill tips for blender safety and reheating without loss of flavor.
Brown Sugar Apple Blondies
Dense, chewy blondies packed with tender chunks of apple and crunchy pecans. Brown sugar caramelizes during baking, creating a slightly crisp crust while the inside stays moist and buttery. Ground ginger replaces cinnamon for a sharper, warmer spice note. Swap pecans for walnuts or almonds for texture variation. A touch of vanilla adds depth. Baked in an 8x8 pan, edges firm up first signaling doneness, center remains slightly soft but set. Cool fully to slice clean squares. A great fall treat with breakfast coffee or afternoon tea.
Baked Caramelized Apples Twist
Apples halved and baked under amber caramel, chill then serve with creamy Greek-style coconut yogurt, fresh raspberries, pomegranate seeds, and toasted coconut granola. Sugar caramelizes with water to amber stage, coating fruit that softens but holds shape. Chilling firms texture; yogurt adds cooling tang. Fresh fruit bursts counterbalance sweet, nutty granola brings texture. Swap brown sugar for white or try maple syrup caramel. Pear or quince can replace apples for seasonal shift. Timing based on color, softness, aroma. Covered baking traps steam, keeps fruit tender. Cooling critical—too warm yogurt melts, too cold dulls flavors. Visual and tactile cues guide doneness—caramel dark and thick, apples fork tender but intact.