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Things to Make with Apples

Put fall's best fruit to good use with these ideas from Food Network Magazine.

From: Food Network Magazine
Related To:
Apple Fruit

Photo By: Andrew Purcell

Photo By: Andrew Purcell

Photo By: Kang Kim

Photo By: Andrew Purcell

Photo By: Andrew Purcell

Photo By: Andrew Purcell

Photo By: Kang Kim

Photo By: Kang Kim

Photo By: Kang Kim

Photo By: Kang Kim

Apple Popcorn Balls (No. 2)

Core 1 small apple; slice into 1/8-inch-thick rounds. Arrange on an oiled baking sheet and bake at 200 degrees F until dry but still soft, 2 to 3 hours; chop enough to make 1/2 cup. Boil 1 cup brown sugar, 1/2 cup each butter and light corn syrup, and 1/4 teaspoon salt until a candy thermometer reaches 300 degrees F, about 8 minutes. Mix with 6 cups popcorn, 1/2 cup chopped pecans and the chopped dried apples. Transfer to a buttered pan; cool slightly, then form into balls.

Apple Granita (No. 3)

Simmer 4 cups apple juice with 1 cinnamon stick, 2 cloves and 1 strip orange zest, 10 minutes; strain and cool. Freeze in an 8-inch square pan. To serve, scrape with a fork; top with minced green apple and candied ginger tossed with lemon juice.

Scary Apple Mouths (No. 6)

Quarter and core a red apple; brush with lemon juice. Cut out a wedge from the skin side of each piece so it looks like a mouth. Fill with peanut butter, then insert sliced almonds for "teeth."

Applesauce (No. 7)

Quarter 4 pounds apples. Simmer with 1 cup water, 3 tablespoons sugar and a pinch of salt, partially covered, until soft, 25 to 30 minutes. Pass through a food mill. Whisk in 2 tablespoons butter.

Wine-Poached Apples (No. 11)

Boil 1 bottle red wine, 3/4 cup sugar, 1 cinnamon stick, 1 star anise pod and 3 strips orange zest in a medium saucepan. Add 4 peeled crisp, tart apples and simmer until tender, 30 minutes. Remove the apples; strain the liquid and boil until syrupy. Serve the apples and syrup over yogurt.

Witch's Candy Apples (No. 14)

Melt 1 1/4 cups cherry hard candies and 1 tablespoon light corn syrup in a small saucepan over medium heat (the mixture will be bubbly). Insert wooden sticks into 4 apples; dip in the candy coating. Set on oiled parchment paper to harden.

Caramel Apples (No. 15)

Cook 1 1/2 cups sugar and 1/2 cup water in a saucepan over medium heat, swirling, until golden. Off the heat, stir in 1/4 cup cream and 1/4 teaspoon each vanilla and salt. Transfer to a 4-cup liquid measuring cup; cool slightly. Insert wooden sticks into 4 apples; dip in the caramel. Set on oiled parchment paper to harden.

Apple-Onion Bruschetta (No. 19)

Cook 2 sliced onions in oil over medium heat until caramelized, 35 minutes. Add 3 tablespoons Calvados and cook until evaporated. Spread on baguette slices, top with apple slices and sprinkle with grated Gruyere. Broil until the cheese melts.

Cider Doughnuts (No. 31)

Simmer 1 cup apple cider until reduced to 1/4 cup; cool. Mix with 1/2 cup grated peeled apple, 2 tablespoons sugar, 1 egg, 1/4 teaspoon each nutmeg and vanilla, and 2 cups dry pancake mix. Roll into 1-inch balls and deep-fry in 375 degrees F oil. Drain on paper towels and roll in cinnamon sugar.

Apple-Cheddar Fondue (No. 37)

Simmer 1/8 cup each apple cider and white wine. Whisk in 3/4 pound shredded extra-sharp cheddar tossed with 2 teaspoons cornstarch. Add 2 tablespoons applejack brandy and season with salt and pepper. Serve with cubed bread and apple slices.

Apple-Fennel Slaw (No. 43)

Mix 2 tablespoons each mayonnaise, lime juice and chopped cilantro, 1 teaspoon minced chipotle in adobo sauce and a pinch of salt. Thinly shave 1 small quartered fennel bulb, 1 small red apple and 1 small green apple. Toss with the dressing.

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Fall Produce Guide

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