If you have box or a pail of apples sitting in your garage or back porch, you are probably not alone. That’s because most people who have an apple tree or two or three probably enjoyed a nice harvest this fall.
Henry gave me nearly a bushel of apples about a month ago. There were three kinds of apples, Honey Crisp, Haralsons and Harelreds. We’ve just been eating them for snacks, but I plan to core, peel and slice some and put them in the freezer in vacuum-sealed bags. I also may dehydrate a few.
Not everyone has access to home-grown apples, but there are other options besides going to the supermarket. Neal Martin of Grand Forks reminded me of that recently when he sent me an email with a recipe for fried apples.
Neal said he recently bought a half-box of Cameo apples from the Oregon apple guys who come to town every fall and set up shop in the Kmart parking lot. (They will be back Nov. 11 and will have Pink Ladies, Neal said.)
Neal said he made Belgian waffles with Carbon’s Golden Malted waffle mix, just adding some cinnamon, and topped them with fried apples. In his words, “It just doesn’t get any better than that!”
So, if you have a hankering to try that combination, here is the fried apple recipe. But you’re on your own for the waffles.
5 large cored and wedged skin-on apples
1 quarter-pound stick of butter
1 cup packed dark brown sugar
1 teaspoon Madagascar vanilla bean paste
1 teaspoon ground cinnamon
Melt butter in a large frying pan on medium high heat, add the brown sugar and stir until well-mixed and heated. Add the cinnamon. Add the apples. Stir and fry the apples until just done so they are still slightly firm. Add the vanilla and stir well.
The apples will make their own syrup from the juices. They can be used for a topping for pancakes, waffles, ice cream or just to eat by themselves.