Glazed Apples Food

PORK CHOPS WITH GLAZED APPLES AND PIEROGI

Steps:

• Bring a large pot of salted water to a boil. Meanwhile, season the pork chops on both sides with salt and the paprika. Melt 1 tablespoon butter in a large skillet over medium-high heat. Add the pork chops and cook until browned, adjusting the heat as needed so the butter doesn't get too dark, about 2 minutes per side. Remove the pork to a plate.
• Add the apples and shallots to the skillet. Cook, tossing, until lightly browned, about 3 minutes. Move the apples and shallots to one side of the skillet and add the tomato paste to the other side. Cook the tomato paste, stirring, until it darkens slightly, about 1 minute. Add the vinegar, honey and thyme, then stir in 1 cup of the boiling water from the pot. Bring to a simmer and cook until the apples are tender and the sauce thickens, 8 to 10 minutes. Add a little more water, if needed.
• Meanwhile, add the pierogi to the pot of boiling water and cook as the label directs. Remove with a slotted spoon and transfer to the skillet; nestle the pork chops in the mixture. Cut the remaining 1 tablespoon butter into small pieces and stir into the sauce. Cook, stirring, until the pierogi are coated in the sauce and the pork is just cooked through, about 2 minutes. Divide among plates. Top with chives.

GLAZED CINNAMON APPLES

Steps:

• Peel, core and cut each apple into eight wedges; transfer to a 3-qt. slow cooker. Drizzle with lemon juice. Combine the sugars, flour, cinnamon and nutmeg; sprinkle over apples. Drizzle with butter., Cover and cook on low until apples are tender, 3-4 hours., Serve in dessert dishes with ice cream.

GLAZED APPLES

Steps:

• Core 2 apples and trim the tops and bottoms, then cut into thick rings. Heat 2 tablespoons butter in a large skillet over medium heat. Add the apple rings and cook 4 to 5 minutes per side. Add 1/4 cup pomegranate juice, 1 tablespoon sugar and a pinch of salt; simmer, turning, until the apples are glazed, 3 to 4 minutes. If making ahead, let cool, then refrigerate overnight; reheat in the microwave.

GLAZED APPLES

Steps:

• Melt butter over medium heat until just starts to brown.
• saute apples until golden on both sides. Put on the side.
• Add minced ginger to pan until fragrant appx 2 minute
• Return apples to pan and sprinkle with remaining ingredients.
• Cover and cook until tender about 5 min.

GLAZED APPLES

Steps:

• Bring water and 1/2 cup sugar to a boil in a 3-quart saucepan, stirring until sugar is dissolved, then reduce heat and simmer 5 minutes. Add apples and simmer, stirring occasionally, until just tender, about 15 minutes. Transfer apples with a slotted spoon to a rack set over a baking pan, reserving poaching syrup, and drain apples 10 minutes.
• Preheat broiler.
• Arrange apple wedges in 1 layer in a flameproof shallow baking pan and sprinkle with remaining tablespoon sugar. Broil about 6 inches from heat, rotating pan occasionally and basting twice with poaching syrup, until apples are lightly browned on edges, 3 to 5 minutes.

CALVADOS-GLAZED APPLES

Steps:

• Quarter the apples, cut out the cores and trim the ends. Heat the butter in a frying pan and toss in the apple wedges and sage. Cook for 2 mins, then sprinkle in the golden caster sugar and continue cooking for about 5 mins, stirring gently until golden and softened. Pour in the Calvados and cautiously flambé. Season lightly and keep warm until ready to serve.

GLAZED AND FLAKY APPLE TART

Steps:

• Place a rack in middle of oven; preheat to 350°F. Toast almonds on a rimmed baking sheet, tossing once, until golden brown, 6-8 minutes. Let cool.
• Reduce oven temperature to 275°F. Peel apples; cut in half. Using a melon baller or teaspoon, scoop out cores. Rub cut sides of lemon all over apples, then place apples cut side down in a 13x9" baking dish. Squeeze lemon halves over and add maple syrup, brandy, vanilla, and salt. Cover tightly with foil and bake until juices are bubbling and apples are tender but still intact (poke through foil with a tester or toothpick to check), 60-80 minutes. Uncover and let cool. Increase oven temperature to 400°F.
• Meanwhile, toss almonds, 1 Tbsp. raw sugar, and 1 Tbsp. flour in a small bowl; set aside. Let puff pastry sit at room temperature about 4 minutes to soften slightly. Roll out on a lightly floured sheet of parchment paper, dusting with more flour as needed to prevent sticking and rotating once or twice, to a 16x12" rectangle. Slide parchment paper with pastry onto a large rimmed baking sheet. Trim around sides to straighten and tidy edges, then cut off a 1" strip from each side (you'll have 4 strips). Brush around edge of rectangle with egg, then place strips on top, aligning with edges. Trim any overhang from corners. Brush rim you just created with egg and sprinkle with remaining 1 Tbsp. raw sugar. Scatter reserved almond mixture over pastry, staying inside the rim.
• Gently arrange apples on top of almond mixture; reserve juices left in dish. Chill tart 15 minutes.
• Bake tart 20 minutes. Reduce oven temperature to 350°F and continue to bake until pastry is deep golden brown and puffed, 45-55 minutes.
• Meanwhile, scrape reserved apple juices into a small saucepan and cook over medium heat, swirling pan often, until syrupy (you should have 2-4 Tbsp.), 6-8 minutes. Remove glaze from heat.
• Remove tart from oven and brush glaze over apples. Serve warm or room temperature with scoops of ice cream.
• Do Ahead
• Tart can be baked 10 hours ahead. Store loosely wrapped at room temperature. Reheat in a 250°F oven if desired.

MAPLE-GLAZED APPLE SLICES

Steps:

• Peel and core apples and cut into 1/4-inch-thick slices. In a 12-inch heavy skillet heat butter over moderately high heat until foam subsides and sauté apples, turning them, until golden and tender. Stir in maple syrup, water, lemon juice, cinnamon, and a pinch of salt and cook, stirring, until apples are glazed.

GLAZED APPLE PIE

Steps:

• Preheat oven to 400 degrees.
• In a small bowl, combine sugar, flour, cinnamon, and salt.
• Blend.
• In a large bowl, combine apples, and sugar mixture.
• Stir until all slices are coated with sugar.
• Spoon into pie shell.
• Sprinkle with 2 T.
• orange juice and dot with butter.
• Cover with top crust.
• Bake 50 minutes.
• Mix glaze and spoon over pie while still hot.