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Help with apples

k
krissywats Apr 17, 2005 09:35 PM

I have guests coming this week and nine apples that are about to go bad. We are eating out most of the weekend (They will be here Thursday) but we'll be eating breakfast here. I was going to make applesauce to serve with the assorted muffins and quiche or frittata I'm making but I thought I'd ask if there are any creative ideas for the apples. Keep in mind I have to make this Wednesday and won't be serving it until Friday, Saturday AND/OR Sunday.

One idea that occured to me was a more interesting applesauce. Any thoughts?

  1. h
    heidipie Apr 17, 2005 10:30 PM

    You can saute them in some butter--either on high heat so they get brownish but still keep some crispness, or for a long slow time until they practically melt away--and sprinkle them with sugar to caramelize. Any spices you want. They'll keep for days that way in your fridge, and you can add them to the muffins or put them in pancakes. Or even add them to the pan at the end of cooking your breakfast sausage, yum!

    1. a
      applehome Apr 17, 2005 11:21 PM

      Julia Child's Tarte Tatin comes to mind - very quick and easy if you use store-bought puff pastry. Very impressive for the guests. It's in The Way To Cook - with good pictures - she uses a cast iron pan, and it really works perfectly. If you don't have this and would like the recipe, email me or just post here, and I will email it to you.

      1. s
        Sony Apr 17, 2005 11:40 PM

        Maybe cook down the applesauce into a dark, rich, smooth apple butter.....not all that creative, but very yummy!

        1. p
          Professor Salt Apr 17, 2005 11:53 PM

          I made fruit leather a few days ago with all the overripe fruit I had sitting around, approaching their demise: fresh pineapple, 4 mangos, 3 granny smiths apples, and a cherimoya.

          I cooked everything down until the fibers yielded, pushed it through a food mill to get a puree, cooked this down further until really thick, then oven dried it. If you omit this last step and just concentrate your puree as far as you desire, you'll have an intensely flavored fruit filling you can use in many ways.

          I was thinking that it'd make a great filling for muffins, crepes, topping for oatmeal or yogurt, or layered between cookies etc.

          1. c
            Carb Lover Apr 18, 2005 01:19 AM

            Apple ginger chutney would be very nice, although I don't have a recipe. Keep in a jar in the fridge and use with: yogurt, oatmeal, crackers, pancakes, pork. Chutneys are incredibly multi-purpose!

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