Some days don’t you just wake up and think…”ughh…not another gray day?!?”
or putting up a positive appearance…”Spring???…I know you’re out there somewhere….”
OK, my son was actually just watching the airplanes fly overhead. But winter did arrive late here in Chicago - we’re still awaiting the warm temps we know are just around the corner.
And so we yearn for the fresh veg that spring offers. In the meantime I continue to make some of the recipes I’ve come to love this winter: one, in particular, is Simmered Cardamom Apples. You see, my body doesn’t tolerate cinnamon very well, usually the go-to spice for applesauce. So I scrounged through my cupboards to find a spice that would compliment apples…and cardamom fit the bill!
We’ll use the ground version. Make a lot of it and enjoy it throughout the week – if you live alone, that is. It disappears quickly in my house. Then again, we don’t just eat it as a snack. It’s a light dessert and goes on my oatmeal in the morning too.
By the way, because I don’t want to add any sweeteners I stay away from tart green apples. Other than that, I really don’t get picky about the type of apple to use. Usually it’s whatever is on sale that week. :)
Just remember: The final flavor depends on how old your spice is – you may want to add a little extra if it has been sitting in your cupboard for quite a while.
Of course, no surprises here…there are plenty of ways to do this. So, I’m curious…what is your favorite way to cook apples?
Oh yeah, I almost forgot….here’s the recipe:
SIMMERED CARDAMOM APPLES
3½ lbs apples (I used Red Delicious)
1 teaspoon ground cardamom
1) Wash the apples. Then peel and cut them into small chunks.
2) Place the cut apples in a large pot. Sprinkle the ground cardamom on top and stir briefly to combine.
3) Place the pot over a medium flame and cover. Reduce the heat when you hear the apples begin to cook. There is usually no need to add water as the apples themselves will give off enough water for cooking.
4) Simmer over low heat for approximately one hour. The apples are ready when soft.