Sweet & Sour Glazed Apples w/ Walnut Gremolata

Sarah MickeyAll Recipes, Vanilla Recipes, Vinegar Recipes & Techniques Leave a Comment

Sweet & Sour Glazed Apples with Walnut Gremolata

Makes 8-12 Servings

Roasted apples coated with a sweet/sour caramel sauce & topped with a citrusy/nutty/herby gremolata.

This recipe can also be used with pears, quince (quince will increase the cooking time), or crab-apples (cook them whole & unpeeled)

INGREDIENTS
  • 3 Apples (we used Honeycrisps. Granny Smiths would also work)
  • Caramel:
  • ½ cup Granulated Sugar
  • 1 tbsp of Seasoned Rice Wine Vinegar
  • 2 + 1 tbsp Unsalted Butter
  • 3 tbsp Maple Syrup (we used Bourbon Barrel Aged Maple Syrup)
  • ¼ tsp Salt
  • ½ Vanilla Bean, scraped (how to use vanilla beans)
  • Juice of 1 Lemon
  • Gremolata:
  • ½ cup chiffonade Fresh Italian (Flat Leaf) Parsley
  • Peel of 1 Lemon
  • 1 cup English Walnuts
  • 1 tsp Salt
  • 1 tbsp Walnut Vinegar

DIRECTIONS

1

Preheat your oven to 400˚F (electric) or 350˚F (gas).

  • Make the Caramel:
2

Pour the sugar into a dry frying pan over high heat. Cook until it melts and starts to brown. Swirl the pan to evenly cook the sugar. Add the lemongrass vinegar, 2 tbsp unsalted butter, the salt & the maple syrup.
3

Peel, core and quarter the apples. Put the pieces in the caramel, cut-side down.
4

Move the pan to the oven and bake for five minutes.
5

Remove the pan from the oven and flip the apples. Return the pan to the oven.
6

After another five minutes, remove the pan from the oven. Flip the apples again and baste them with the caramel. Return the pan to the oven.

  • Make the Gremolata:
7a

While the apples are baking, toast the walnuts on a baking sheet in the oven until aromatic (about 5 minutes). Chop them.
7b

Peel or microplane the zest from the lemon. If using a peeler, finely mince the zest.
7c

Toss the lemon zest, walnuts and salt together.
8

When the apples are tender (approx. 20 minutes total), remove them from the pan to a platter or plates.
9

Add the lemon juice and remaining tablespoon of butter to the caramel remaining in the pan and swirl to melt the butter and combine. Whisk to emulsify.
10

Spoon the finished caramel sauce over the apples.
11

Stir the walnut vinegar into the gremolata & sprinkle it over the apples. Serve.

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