Tuesday, November 8, 2011

Irish Stewed Apples with Blackberries

There’s a tree in the Edible Garden, often overlooked until late summer and into the fall when it’s laden with Arkansas Black apples. One of the darkest cultivars, the Arkansas Black apple is a keeper - lasting up to six months in storage.

Some found these apples to be too firm. Garden Chef Megan McCarthy decided they would be perfect for stewing.

Need a quick, last minute dessert? Heat up some blackberries or frozen mixed berries while you stew the apples. Spoon both over vanilla ice cream and enjoy!

Irish Stewed Apples with Blackberries

4-6 tart apples, peeled, cored and chopped
water, to cover
½ cup evaporated cane sugar
1 tsp cinnamon
1 cup fresh or frozen blackberries
2 T water
2 T evaporated cane sugar
fresh mint, for garnish

In medium saucepan, combine apples, water and cane sugar. Bring apples to a boil. Reduce heat, cover and simmer for 20 minutes. Add cinnamon and stir. Remove stewed apples from heat and let cool slightly.

In sauté pan, add water to blackberries and cane sugar. Cook over low heat until blackberries become tender and juicy.

Serve warm stewed apples over favorite vanilla frozen dessert and top with blackberry sauce. Garnish with fresh mint leaves.

Discover more Garden Chef recipes here.

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