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Wednesday, 31 May 2017

Buttery Apples

This is such an easy recipe to make.
Buttery Apples
Especially good for those nights when 
big brown eyes look forlornly at you, 
hopeful of scoffing a yummy dessert. 
(Still hot but Wilbur and his fork are 
hovering again!)

Stephanie Alexander’s original recipe 
called for more butter and sugar than I 
have listed, but if you want to add more …

It’s not necessary to only use the freshest, 
crispest apples. If you find a couple of sad 
apples (but I am not suggesting fossilised 
school bag relics) be sure to include them 
in the mixture as this is a good way to avoid 
waste and gain happy calories. 

I have also packed a container of the Buttery 
Apples in ‘weekend away’ food supplies and 
it is perfect with a slurp of custard, or eaten as 
part of a holiday breakfast indulgence.

6 – 7 medium sized eating apples. Peeled, cored and chopped into medium chunks.
      Pieces will shrink in size during cooking
               I use mainly Granny Smith and a couple of sad reds
100 gram butter.     (Could reduce to 80 gram if watching butter intake).
3 - 3 ½  tablespoons brown sugar – level, not heaped. Use  3 ½ if only using less sweet Granny Smiths
2  teaspoons Pure Vanilla Paste. Or substitute 2 Teaspoons Pure Vanilla Extract.     Or use vanilla pod. 
1  cinnamon quill (remove prior to serving)   Or ½  teaspoon ground cinnamon. (More if you adore it)
¼  teaspoon ground cloves.  (Omit if not keen on cloves)

You will be using the stove-top and a wide-based frypan with a lid, preferably a toughened glass lid.
Melt the butter and sugar together over a gentle heat.  Stir gently to combine.
Add the apple chunks and spices.  Mix gently to coat with the butter.
Cover pan with lid and simmer gently for 10 minutes.  Keep an eye on them, stir gently if catching.
Remove the lid and stir gently to coat the softened apple pieces with the sauce. 
Don’t squish the apple pieces – they need to retain their chunkiness.
Increase the heat slightly and allow the sauce to thicken.  It will start to turn golden and caramelly.
You need to watch the sauce and avoid it burning. Gentle heat and gentle, occasional stir to coat.
When ready the apple chunks are soft and coated with an oozy thickened golden sauce.
Re-warm if needed. Serve hot or cool with ice-cream, cream or custard. 
Or add to pancakes, crepes or even muesli.
 Enjoy – Colleen

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