Wednesday, October 17, 2007

Fried Apples

I sent this in to the WV Department of Agriculture for their Cast Iron Cook Book, and it was included in that publication last year. It uses sorghum molasses; I described the process by which sorghum is made in my blog on September 30th.

Like most of my recipes, the measurements are "just about" right. Adjust to your taste.

These "fried" apples use no fat for cooking.

Cinnamon and Sorghum Fried Apples

4 cups tart, firm apples, cut into pieces or sliced, core removed.

¼ cup sorghum molasses

¼ tsp cinnamon

¼ cup water

Place apple pieces in cast iron saucepan.

Add water and sorghum and cook over medium high heat, stirring occasionally to keep from sticking.

When apples begin to soften, add cinnamon and reduce heat slightly. Stir as needed to keep from sticking; too much stirring will break apart the apple pieces.

Add more molasses to your taste.

Cook until all water is gone and apples begin to caramelize in the molasses. Remove from heat.

Caution: apples are very hot, so allow to cool a little before serving.

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