Roasted Apple Marmalade Food

APPLE MARMALADE

Steps:

• In a large stainless or enamel stock pot combine the apples, water and lemon juice.
• Cover and boil gently for 15 minutes, stirring 3 or 4 times to prevent sticking.
• Stir in fruit pectin.
• Bring to a full boil, stirring constantly.
• Add sugar, lemon slices and cinnamon.
• Return to a full boil and boil hard for 1 minute, stirring constantly.
• Remove from heat and ladle into clean hot jars, leaving 1/4 inch head space.
• Process in a boiling water bath for 5 minutes at altitudes up to 1000 feet.
• Adjust times for higher altitudes.

ROASTED APPLE MARMALADE

Steps:

• Preheat oven to 180°C.
• Place melted butter and sugar in a large bowl.
• Scrape vanilla seeds from the pods into the bowl.
• Toss apples in vanilla butter.
• Transfer apples to a baking tray.
• Bake 30 minutes till soft and caramelized.
• Transfer apples to a small pot, place on medium heat.
• Cover with a lid, cook further 5 minutes till apples form a thick sauce.
• Serve with pork.

APPLE AND ORANGE MARMALADE SALAD

Steps:

• Whisk together the marmalade, almond extract, salt and 2 teaspoons water in a medium bowl. Set aside.
• Set the apples on a cutting board. Cut the flesh away from the cores, making 4 apple "cheeks" from each apple. Discard the cores. Cut the flesh into very thin slices and add it to the bowl with marmalade; toss to coat. Divide the apples among 4 small plates and sprinkle each serving with cherries and crushed cookie.

SCOTTISH APPLE ORANGE MARMALADE PIE

Steps:

• Set oven to 375 degrees, and set oven rack to bottom position).
• Roll out the bottom pastry, then line the 9-inch pie dish with bottom pastry, then place in refrigerator while mixing the apple mixture.
• In a bowl, mix together 1/2 cup plus 2 tablespoons white sugar, cookie crumbs, marmalade, raisins and orange zest.
• Spoon the filling into the pastry crust.
• Roll out the top pastry, and then place on top pressing the crust edges together to seal.
• Crimp edge decorativly (you can also flute the edges if desired).
• Cut a 1-inch hole in center of the top crust.
• In a small cup whisk together the whipping cream and 1 tablespoon sugar, then brush over top crust.
• Bake for about 45 minutes, or until crust is golden and fruit is bubbles thickly (you might want to place the pie on a baking sheet to catch any spills).
• Serve warm.

APPLE & WALNUT MARMALADE

Steps:

• Quarter and core the apples (no need to peel) and cut each quarter in half again. In a large frying pan, melt the butter, then add the apples, sugar, lemon zest and juice and the squeezed-out lemon halves and bay leaf. Carefully stir everything to combine, then cover and cook gently for about 10 mins or until the apples are just soft.
• Remove the lid and turn the heat to high. Allow the mixture to cook, uncovered, for a further 5 mins, or until most of the excess liquid has evaporated. It should be juicy and syrupy. Remove the lemon halves and bay, stir in the brandy, if using, and leave to cool slightly. Stir in the walnuts and serve warm.

ROASTED-APPLE TARTLETS

Steps:

• Make the crusts: Pulse flour, sugar, and 1/2 teaspoon salt in a food processor until combined. Add butter, and pulse until mixture resembles coarse crumbs with some larger pieces remaining, about 10 seconds.
• Drizzle 1/4 cup water evenly over mixture. Pulse until mixture just begins to hold together (it should not be wet or sticky). Press dough into a disk, and wrap in plastic. Refrigerate for 30 minutes.
• Set six 4-inch tart rings on a parchment-lined baking sheet. Roll out dough to 1/4-inch thickness on a lightly floured surface. Cut out six 5 1/2-inch circles, rerolling scraps as needed. Press dough into bottoms and up sides of tart rings, patching any holes or tears, leaving an overhang at the top of each. Trim excess dough flush with edges of rings using a knife. Refrigerate until firm, at least 1 hour or overnight. Meanwhile, preheat oven to 350 degrees.
• Make the filling: Peel, core, and slice each apple into 8 wedges. Toss with sugar, breadcrumbs, Calvados, lemon juice, flour, and a pinch of salt. Spread evenly on a rimmed baking sheet, and bake for 20 minutes. Stir apples, and bake until very soft and caramelized around the edges, 15 to 20 minutes more. Scrape into a bowl, and roughly mash. Let cool.
• Assemble the tartlets: Peel, core, and quarter 1 apple. Core and quarter remaining 2 apples. Thinly slice all apples using a mandoline or a very sharp knife. Toss peeled and unpeeled apples separately with lemon juice. Spread 2 tablespoons mashed apple onto bottom of each tart shell. Fan peeled apple slices on top of mash; brush with half the butter, and sprinkle with half the sugar. Repeat with unpeeled apples and remaining butter and sugar. Bake until apples are golden brown around the edges, about 1 hour, 5 minutes. Brush tops with jam. Let cool slightly.

ROAST PORK TENDERLOIN WITH APPLE-ONION MARMALADE

Steps:

• In a saute pan over medium heat, warm the 3 tablespoons olive oil. Add the onion and saute until golden brown, about 5 minutes. Add the balsamic vinegar, sherry vinegar, water and salt and pepper to taste and cook until the liquid has evaporated and the onions are very soft, about 45 minutes. Set aside.
• Preheat oven to 450°F.
• Rub salt and pepper to taste on all sides of the tenderloins. Place them in a roasting pan. Pour 1/4 cup olive oil over the top. Place 1 sprig thyme on each tenderloin.
• Place pan in the oven and roast the pork for 10 minutes. Turn the pork over and roast until firm and pale pink in the cnenter when cut with a knife, about 20 minutes longer.
• While the pork is cooking, in a large saute pan, over medium heat, melt the butter. Add the apples and prunes,and sauté until slightly soft and caramelized, 3-5 minutes. Add the onion marmalade mixture to the pan and continue to sauté until the flavors have blended, 2-3 minutes longer.
• Add the stock to the pan, and bring to a boil. Immediately remove from the heat and cover to keep warm.
• When the pork is done, transfer to a cutting board, cover with aluminum foil and let rest for 5 minutes. Then, using a sharp knife, cut he pork tenderloins into slices 1/2 inch thick. Arrange the pork slices on a warmed serving platter.
• Spoon the warm marmalade mixture over the pork. Sprinkle with the parsley and serve immediately.