image of Granny Smith apples courtesy of Max Pixel
Marc says this easy, fast and versatile recipe “…complements a cold-weather roast and an ice cream dessert.” He gives some of his favorite variations below and reminds us all to “Use organic ingredients!”
Serves 12
| 3 Granny Smith or Pink Lady apples, cored and cut into “cube” | 1 Tbsp butter for sauté pan |
| 1 medium onion, halved and sliced thinly | ¼ C pulp-free orange juice |
| ½ Tbsp good salt like Celtic or Himalayan | 2 Tbsp coconut sugar |
| 1 Tbsp black pepper | 1 tsp cinnamon |
Place cut apples and onions in a bowl, coat with salt and black pepper. Melt butter in sauté pan. Add apple-onion mixture and stir over medium heat for 4-5 minutes, or until soft. Turn heat to low and add orange juice. Simmer until about ¼ of orange juice has evaporated. Add coconut sugar and cinnamon, and simmer until liquid in pan becomes somewhat syrupy. Give it all a good stir and then serve.
VARIATIONS
Love unexpected flavors? Serve this atop vanilla ice cream with chili-chocolate bar pieces. This marriage of sweet and spicy with ice cream, is heavenly. Do you know the famous “Sausage, Pepper and Onion” sandwich of Yawkey Way? If you do and like it, try this: Put a cooked spicy Italian chicken sausage (I like Coleman’s) on a toasted roll and top with hash. This is a great breakfast.
