3 # Honeycrisp, Empire, or other apples that hold shape when cooked - peeled, cored, diced in to 1/2" cubes
1/2 cup or more Grade B maple syrup
Several years ago, I had a wonderful lunch of roast pork loin at the since-replaced Creamery Restaurant at the Canterbury Shaker Village in New Hampshire. The diced-apple accompaniment to the pork had a glistening syrup like that which bubbles up from a pie or crisp. Later, when buying bread to take home, I mentioned how much I’d enjoyed it. The woman I was speaking to responded that she was the one who made it, and told me how.
1In a wide, shallow pan, sautee apples over low to medium heat.
2As soon as the apples start to release their juices, begin stirring in maple syrup. Taste for desired sweetness. Keep stirring gently and often, so that the liquid reduces to a glaze while the apples still retain some shape.
3Remove from heat and let cool in pan. Serve warm or cold, as an accompaniment to meats or over vanilla ice cream.
Member recipes are not tested by the CHOW food team.