Autumn is apple-picking season, and many farmers markers, grocery stores and even roadside apple stands are chock-full of delicious apples this time of year. That makes fall the perfect time to whip up some apple-inspired foods. This recipe for 鈥淓lsie鈥檚 Stewed Apples鈥� from Laurey Masterton鈥檚 鈥淭he Fresh Honey Cookbook鈥� (Storey) requires a tad more effort than traditional applesauce recipes, but the extra work is well worth it in the end. When shopping for apples in advance of preparing this recipe, avoid apples that have a mealy texture as well as those that are overly sweet.
Elsie鈥檚 Stewed Apples
Serves 6 to 8
2聽聽 聽to 3 tablespoons unsalted butter
2聽聽 聽pounds apples, peeled, cored
聽聽 聽and cut into thick slices
1鈦�2聽聽 聽cup honey, preferably sage
聽聽 聽honey
1鈦�2聽聽 聽cup white wine
聽聽 聽Zest of 1 lemon
聽聽 聽Juice of 1 lemon
聽聽 聽Fresh sage sprigs for garnish
1. Melt the butter in a large skillet over medium heat. Add the apples, turn the heat to high and saut茅 until they begin to brown on the edges, about 5 minutes. If some are getting too well done, remove them and place on a plate while the rest continue to cook, then return them to the skillet when all are done.
2. Reduce the heat to low and add the honey, wine, lemon zest, lemon juice, and 1鈦�2 cup water. Cover and allow to cook until the apples are tender but still firm; you don鈥檛 want them to turn into applesauce.
3. Serve this in a bowl, tuck in a couple sprigs of fresh sage from your garden, and tell your guests all about sage honey.聽
