Thursday, March 31, 2011
Pan-Poached Apples with Cinnamon
I know this is a pretty simple dish, but truthfully, it's easy to make, tastes wonderful and is so versatile. It's great as a topping for a main course or a perfect compliment to icecream (I like Luna and Larry's Coconut Bliss). You can also put it on oatmeal or rice for breakfast. It's apple pie without the crust~but not too sweet. Just right.
4 Granny Smith Apples, peeled, cut into 8
2 TBS Earth Balance Butter
3 TBS sugar
1/2 tsp cinnamon (or less depending on taste)
1/2 fresh lemon, squeezed
1 and 1/2 TBS plump dark raisins
Directions: Wash and peel apples. Cut with an apple slicer or knife into 8 wedges. Set aside.
In a cast iron skillet, or other non-stick pan, melt butter over medium heat until starting to bubble slightly. Carefully lay apples slices in pan and cook for about 5 minutes, turning once. Apples will release some liquid.
In a small bowl or container, mix together sugar and cinnamon. Sprinkle over cooking apples. Continue to cook over medium heat for about 5 more minutes, stirring or turning apples over (I like to lift pan and shake it a bit).
Add raisins and cover for another 5 minutes. Shake or stir once more and remove from heat and leave covered for 15 minutes. Apples should be soft, but not mush. Squeeze lemon juice over top and serve warm or cold. Store in refrigerator.