If you are fortunate enough to have access to loads of cooking apples, you are probably always looking for new ways to use them. One can only eat so many apple pies! (At least that’s what I’m told.)
Here’s a new tack: treat apples as a vegetable. In this lovely apple dish, good enough to be company fare, it is easy enough to treat the family at any time. Make extra and use it to fill turnovers on another day. Serve this apple dish with breaded pork chops and a crisp green salad.
Inspiration for this recipe came from Bon Appetit. The original recipe calls for cooking down four cups of apple cider into a glaze. In this home, cooking down apple cider would be a capital offense. We drink it, we don’t cook it. Instead I used some mango jelly that had begun to crystallize. We don’t consume much jelly and this one got lost in the back of the fridge until this dish gave it new life. Likely you have some in a similar situation.
The best visual impact is to plate each person’s dinner: the main dish nestling up against the roasted apples, garnished with fresh thyme sprigs. This is a meal that will be requested often during apple season.
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