Sunday, October 18, 2009

Spiced Apples & Raisins

The first time I decided to make barbecued pork ribs I wasn't sure what to serve on the side. And after some poking around on the web, I decided that the traditional complement of apples would be the perfect side for our family. Though, I underestimated how much of a hit it would be - as we finished the entire recipe at one sitting.

Stepping back and thinking about this dish objectively, it's really a dessert just masquerading as a side dish! Like apple pie without the crust. Fruit, sugar, juice... what's not to like? Use the varieties of apples best suited for pies and baking, as you definitely want these to hold their integrity and not turn into mush during the saute process. Whenever I make this now, I try to remember to buy a ridiculous amount of apples, because this goes so fast. For those who live near orchards now, or places where fresh apples are showing up at the farmers' markets, I'm quite envious.

Spiced Apples and Raisins

2 tablespoons unsalted butter
3 Granny Smith apples, peeled, cored, and cut in thick wedges or chunks
1/3 cup raisins
1 cup white grape juice
3 tablespoons brown sugar
1/4 teaspoon ground cinnamon
1/4 teaspoon ground cloves
Pinch dry mustard
Melt the butter in a clean skillet over medium-low heat. Add the apples and coat in the butter; cook and stir for 8 minutes to give them some color. Toss in the raisins and add the juice, stirring to scrape up the brown bits. Stir in the brown sugar, cinnamon, cloves, and dry mustard; simmer for 10 minutes or until the apples break down and soften.

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