Sunday, September 01, 2013

Fried Apple Waffle Topping

Once upon a time, I used to can quarts and quarts of apple pie filling.  It was our favorite waffle topping, and we ate waffles and apples at least twice a month.  Then, I found out that my beloved recipe isn't safe for canning (it used cornstarch as a thickener, and you must use Clear Jel for food safety).  So that was the end of that.  Nowadays, I mostly turn my apples into applesauce, but I do can a few quarts of apple slices in syrup and spices that I thicken in a pot to top the waffles.

But when apple season is upon us, and we have a plethora of fresh apples from our backyard tree, I love to make this - with hints of butterscotch and spice, it is equally beautiful over waffles or a dish of ice cream.

Fried Apple Waffle Topping
Makes three generous servings

4 cups peeled, cored, and sliced cooking apples (Gala, Granny Smith, etc.)
2 T. butter
3 T. brown sugar (either light or dark will work here)
1/2 tsp. mixed spice (your choice - apple pie spice, pumpkin pie spice, cake spice, or a mixture of cloves, cinnamon and nutmeg all work here)
1/4 tsp. salt

In a large skillet, melt the butter over medium-high heat.  Add apples and saute for two to three minutes.  Add sugar, spices and salt.  Continue cooking for 10 - 15 minutes, until the apples are soft and the sauce is slightly caramelized.  Serve hot.

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