Many Colorado orchards are nearly 7,000 feet above sea level. This high altitude provides warm days with intense sunlight and cool nights with mountain fresh air, to produce bright color, intense flavor and distinct sweetness.
Apples are sodium-free, fat-free and are a good source of fiber.
Look for fresh Colorado apples at your local grocery store, farmers market or at restaurants across the state.
Each month the Colorado Department of Agriculture features a different commodity to highlight the variety and quality of products grown throughout Colorado. Visit coloradoagriculture.com for a complete list of recipes.
Colorado Apple Tarts
From chef Bob Holloway of Eggland’s Best Eggs, Platteville, makes 4 tarts.
Ingredients
2 small apples, Gala or Braeburn
Directions
Peel, core and cut apples in half. Cut apple into very thin slices (about 1/16-inch) and place in a bowl. Combine water, sugar, lemon juice and butter in a saucepan and bring to a boil, stirring until sugar is dissolved. Pour liquid over apples and mix until the heat of the syrup has slightly cooked the apples. Drain liquid back into saucepan by pouring through a colander set over the pan, and reduce liquid over medium-high heat until reduced to 1/3 cup. Cover and keep warm.
Preheat oven to 425 degrees with rack in middle. On a lightly floured surface, roll out pastry sheet, using a floured rolling pin, until sheet is 12 1/2 inches long. Using a small plate as a guide, cut out four 6-inch rounds. Place rounds on lightly buttered baking sheet and top with overlapping apple slices. Bake 25 minutes or until golden brown. Brush on warm syrup and serve.
Colorado Mead Poached Apple
Can be sliced, fanned, used on lemon, lime or orange curd, with cheeses, in crepes, or as an accompaniment to poached fish. From chef Aran Essig, University of Northern Colorado, makes 6 servings.
Ingredients
Directions
Combine mead, cinnamon stick, clove, lemon and orange slices in a saucepan.
Wash and peel apples. Core with an apple corer.
Add cored apples to the pot and place on medium heat just until liquid comes to a simmer.
Reduce heat to just below a simmer and poach for 30 minutes.
Remove from heat and place in refrigerator. Allow apples to cool in the mead. Remove apples from the mead; use as desired.
