APPLES, APPLES, APPLES PDF Print E-mail
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October 7th, 2013


What a pleasing sight it is to see all these bags filled with our labor of love. It is somewhat like taking pleasure in seeing the cellar shelves lined with all the fruits and vegetables the family canned. When I finally possess the  large farm garden, the orchard, and the cellar, I will probably walk down to the cellar at least once a day to gaze on that glorious sight. Until then, I will take pleasure in that which God has provided. In this case, it was the bounty we picked from Yates orchard-Willow Twig, Golden Delicious, and Red Delicious-all ready for applesauce, apple tarts, apple pies, apple strudel, apple crisp, and of course, caramelized apples.


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Every year I gather the children in the kitchen to caramelize their apples in the caramel that I create out of cream and sugar or butter and sugar, depending on the recipe I use that year. It is so simple, yet so delicious. Of course, how could anything turn out otherwise, when constructed with such marvelous ingredients!

Caramel Sauce for Dipping Apples
1 c. butter
2 c. firmly packed light brown sugar
1 c. cream
2 T. vanilla

Cook butter and sugar until sugar melts. Stir in cream, stirring occasionally. Bring to boil. Stir. Remove from heat. Stir in vanilla.


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This is absolutely the most beautiful caramelized apple I have seen! Look at how the greenish skin of this Golden peeking through the lacy openings of the caramel perfectly matches the green and caramel colors of the pistachios. Isn’t that gorgeous! Food should always nurture both body and soul!!