2013-10-31 / From The Garden

Apples Still Bountiful

The last apples of fall are still available for picking: Blondee apples at Sweet Berry look particularly good and Honeycrisp apples make a great applesauce.

Simple, Simple Applesauce

Serves 8
Ingredients
8 apples washed, cored and
chopped
1 cup brown sugar
1½ cups water
2 tsp. cinnamon
(optional) for purists who just
love the taste of apples, leave
the cinnamon out.

Place all ingredients into a large saucepan or soup pot. Cook over medium heat for twenty minutes or until all of the apples are very soft. Cook to room temperature. For those of you who like chunks of apple in their applesauce, use a potato masher. For those who prefer a puree, place the cooled apple mixture into your food processor and puree. This all takes so little time for such a delicious fall treat.

Blackstone Caterers Apple, Brie and Pecan Turnovers

Makes 6 to 8 turnovers

Ingredients 4 apples (Cortland and/or Granny Smith) 2 tbsp. unsalted butter 1/4 cup maple syrup 2/3 cup pecans, chopped 1/2 tsp. cinnamon 1/8 tsp. ground nutmeg Pinch table salt 1 sheet puff pastry 1 pound brie cheese 1 egg 1 tbsp. water Preheat oven to 350 degrees and grease baking sheet. Peel, core and dice apples into 1/2 inch pieces.

Melt butter in a sautee pan. Add diced apples to the melted butter and sautee over medium heat until apples begin to caramelize. Add maple syrup and cook the mixture until it thickens slightly, about 2 minutes, then remove from heat. Stir pecans, cinnamon, nutmeg and a pinch of salt into the apple mixture and set aside to cool.

Set puff pastry sheet on counter to warm slightly. Whisk together egg and water to prepare the egg wash. Cut brie into 1-inch pieces. Working quickly to keep the dough cold, cut puff pastry sheet into 6 squares (or 8, if you prefer smaller turnovers) by cutting in half the long way, and then dividing each half into equal squares. Place between 2 pieces of parchment. Roll the squares out slightly with a rolling pin. Brush egg wash on the edges of the squares. In the center of each square put 2-3 tablespoons of apple filling and 2 pieces of brie. Fold the square in half to form a triangle. Seal edges by pressing with a fork, brush top with egg wash.

Bake for 25-35 minutes, or until golden brown and bubbly. Let cool 10 minutes before enjoying. Best served warm.

— Blackstone Caterers, Jen Jolie

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