Of course, I can't simply eat them as is and be happy! Instead, I decided to take the perfectly delicious fruit and turn it into a preserve ideal for topping pancakes, waffles, crepes or ice cream (as well as filling tarts!). That way, I can combine my two favourite seasons - Summer and Fall - anytime of the year. So far, one jar has been decimated by the backyard BBQ / ice cream crowd, while my mom is now making pretty good headway on another by mixing a spoonful into her yoghurt or topping her weekend pancakes with it instead of syrup (we ran out of our local maple syrup a few weeks ago, so now we're stuck until next spring!). My favourite application? On a spoon, right out of the jar!
What I like about my recipe is that I use tapioca starch, instead of the cornstarch you find in most other recipes. Tapioca starch allows non-canners to be able to freeze the topping without it separating into that weird starch-liquid clumpy thing cornstarch does, and if you are canning it, the mixture will remain stable in the jar longer. That said, I still wouldn't keep this longer than a year... not that it will last that long in the house!
Shared with Waste Not Want Not Wednesday and Gluten Free Fridays
Apple Pie Dessert Topping
Makes 1 quart, 16 (1/4 cup) servings
7 medium "pie" apples, peeled and chopped (use a mix of sweet and tart)
¾ cup sugar
½ cup strong-brewed apple-flavoured herbal tea, cold (make sure the tea is GF!)
2 tbsp tapioca starch
½ tsp cinnamon
½ tsp fresh grated ginger
1 tbsp lemon juice
- Combine apples and sugar in a large saucepan, cover and let stand 1 hour.
- Place over medium-high heat and stir frequently until mixture comes to a boil. Boil hard 1 minute, continuing to stir frequently.
- Whisk together tea, tapioca, cinnamon, ginger and lemon juice and stir into apples.
- Reduce heat to a brisk simmer and cook for 1 minute more, stirring.
- Pack mixture into sterilized jar(s), seal and process in a waterbath for 20 minutes (pints) or 35 minutes (quarts).
Total Fat: 0.1 g
Cholesterol: 0.0 mg
Sodium: 0.0 mg
Total Carbs: 18.5 g
Dietary Fiber: 1.5 g
Protein: 0.1 g