(T) = Tablespoon (t) = Teaspoon (c) = Cup
Lemony
Poached Golden Apples
Serves: 6
Ingredients:
3 Mott's® Golden delicious apples, cored
1 1/2 c Apple juice
1 1/2 t Grated lemon peel
1/8 t Ground ginger
Preparation:
Remove peel around top half of each apple. Combine remaining
ingredients; bring to boil. Reduce heat and simmer,
uncovered, 5 minutes. Place apples in hot apple juice.
Cover and simmer about 15 minutes or until apples are
tender but still hold their shape. Baste and rotate
apples frequently. Remove apples with slotted spoon;
halve each apple and place in individual serving dishes.
Strain juice and return to pan. Boil until juice is
reduced to 1 cup; serve warm over warm apples.
Poached
Apples with Cranberry Sauce
Sauce Serves: 4
Ingredients:
1/3 c Whole cranberry sauce
1/4 t Orange peel, grated
1/8 t Nutmeg, ground
3/4 c Water
1/2 c Orange juice
1/3 c Sugar
2 Mott's® apples, large
Preparation:
Combine cranberry sauce, orange peel, and nutmeg. Combine
water, orange juice, and sugar; heat to boiling. Core
apples, being careful not to cut through blossom ends.
Peel a third of the way down from stem ends. Place apples
in boiling water mixture and simmer until tender, about
20 minutes; remove and drain. Fill centers with cranberry
mixture.
Honey-Baked
Apples
Serves: 6
Ingredients:
6 Large Mott's® baking apples
1/4 c Orange juice
Pinch of nutmeg
6 t Honey
1 t Sugar
1 Orange
Preparation:
Core apples, being careful not to cut all the way
through. Peel about 1/3 of the way down from the stem
end. Combine honey and orange juice; pour into centers
of apples. Set in baking dish. Pour a little hot water
in bottom of pan. Bake at 400F for 50 to 60 minutes
or until apples are tender. Sprinkle tops with a little
sugar and nutmeg. Run under broiler to glaze. Quarter
orange slices and tuck them in center of apples after
glazing.
Breakfast
Apple-Citrus Compote
Serves: 4
Ingredients:
2 c Mott's® apples, tart, peeled and sliced (about
2 med)
1 1/2 c prunes, pitted (about 9 oz.)
1 1/2 c orange juice
2 T honey
1 T lemon juice
1/2 t cinnamon
2 navel oranges, peeled and cut into segments
2 pink grapefruit, peeled and cut into segments
mint sprigs for garnish
Preparation:
In 2 to 3 quart saucepan combine apples, prunes,
and orange juice; bring to boil, reduce heat and simmer
until apples are tender but not soft, about 10 minutes.
Remove from heat; stir in honey, juice and cinnamon.
Cool, cover and chill. Stir in oranges and grapefruit.
To serve, spoon fruits with their liquid into serving
dishes; garnish with mint springs.
Sautéed
Apple Slices with Apricot Sauce
Serves: 8
Ingredients:
10 Dried Apricots (3 oz.)
2-16 oz. Cans apricot halves, drained (juice-pak)
1/3 c Water
1/3 c Sugar
3 Mott's® green (Granny Smith) apples (1 1/2 lbs
total), cored, peeled and cut into sixteenths
1 t Vanilla
Preparation:
For apricot sauce: Combine dried
apricots in bowl with enough hot water to cover and
let stand 10 minutes to soften. Drain thoroughly.
Steel knife: Puree dried apricots in work bowl 10 seconds.
Add drained canned apricots and blend 20 seconds. With
machine running, add 1/4 cups water and mix well (consistency
should be thick but flowing; add remaining water if
necessary). Transfer to container. Cover tightly and
chill until 15 minutes before serving time.
For apples: Combine apple slices,
sugar and vanilla in large skillet. Place over high
heat and cook, tossing mixture with spatula, until apples
are tender but still crisp, about 3 minutes.
Spoon 3 tablespoons apricot sauce on each dessert plate.
Arrange 6 warm apples slices on to each plate. Serve immediately.
Classic
Apple Pie
Serves: 8
Ingredients:
1/3 c white sugar
1/3 c light brown sugar, packed
1 T all-purpose flour
1/3 t lemon juice
1/3 t ground cinnamon
7 1/2 c Mott’s® Golden Delicious apples, peeled,
cored and sliced
1 recipe of choice for a 9-inch double crust pie
1 egg
Preparation:
Preheat oven to 425° F (220° C). Spray 9-inch
pie plate with cooking spray. Combine white and light
brown sugars, flour, lemon juice, cinnamon and mix well.
Add apples to the sugar mixture and stir until apples
are fully coated. Spoon apple mixture into pie crust.
Place second pie crust on top of filling and trim the
edges. Lightly glaze top of pie with beaten egg, then
sprinkle with a little sugar. Bake until crust turns
to a golden brown color (about 35-40 minutes). Place
on a wire cooling rack; cool for 30 minutes.
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