Use any apple variety or a combination of them. We enjoyed a mixture of Granny Smith for tartness and Rome for sweetness. Serve with roast pork or chicken, or atop French toast or waffles.
Cooking Light MARCH 2008
1. Combine syrup and 1/2 cup water in a Dutch oven; bring to a boil. Add apple, cinnamon, and nutmeg; cover and cook over medium-low heat 25 minutes or until tender. Mash apples with a potato masher. Cook, uncovered, 20 minutes or until most of liquid evaporates. Serve warm or chilled.
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