You can add your favorite dried fruit to this sweet, tart fall dish as well – raisins or currants work well; dried cranberries add a holiday note. From Susan Clotfelter, serves 4.
Ingredients
2 tablespoons butter
3 large or four small Granny Smith, Braeburn or other tart, crisp apples, cored and chopped, but not peeled
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
3 tablespoons brown sugar
1/2 cup toasted walnut halves, coarsely chopped
Directions
Add butter to an iron skillet and melt over medium-low heat. Add apples and stir; cook 5 minutes or until they begin to soften. Add vanilla and cinnamon; stir until combined. Slowly add brown sugar while stirring. When sauce is completely combined and apples are simmering, add walnuts and remove from heat. Serve warm over vanilla ice cream – or go crazy and with rum raisin, butter pecan, pumpkin or cinnamon flavors.
Wine ideas: Whether you spoon this over ice cream or ladle it on top of pound cake, a sweet wine with caramel and spice flavors will make a fine companion. If you can find a top-notch bual Madeira, go for it; otherwise, opt for Commandaria, a chestnut-hued sweet wine from Cyprus that’s redolent of brown sugar and cinnamon. Loel sells one for less than $15.
Tara Q. Thomas
