Tuesday, June 24, 2014

Apple Pie Dessert Topping

I think I must be on an apple kick these days - I can't get enough of them! Normally, you'd find me hoovering fresh cherries at this time of year, or at the very least downing an Asian pear, but when it comes to dessert I'm immersed in their sweet-tart, crispy goodness. 

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! 

Apple Pie Dessert Topping

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
  1. Combine apples and sugar in a large saucepan, cover and let stand 1 hour.
  2. Place over medium-high heat and stir frequently until mixture comes to a boil. Boil hard 1 minute, continuing to stir frequently.
  3. Whisk together tea, tapioca, cinnamon, ginger and lemon juice and stir into apples.
  4. Reduce heat to a brisk simmer and cook for 1 minute more, stirring.
  5. Pack mixture into sterilized jar(s), seal and process in a waterbath for 20 minutes (pints) or 35 minutes (quarts).
Amount Per Serving
Calories: 69.9
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

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