Apple sundae makes a tasty treat
What is it? It seems we’re on a family tree sort of trend. Last week it was pears. This week, it’s all about the pear’s cousin, the ubiquitous apple, which also comes from the rose family.
Interestingly, more than 40 per cent of the apples produced in Canada come from Ontario, including from Essex County.
If you’re going to eat them raw, try Gala, Fuji or Honeycrisp varieties. If you’re planning on baking or cooking with apples, you might go with Northern Spy or Golden Delicious.
When are apples in season? In Ontario, apples are harvested between August and November and they keep all through the winter provided they’re stored properly. Keep them in a cool basement, garage, fruit cellar or fridge. The ideal temperature is 3032 F, with 90 per cent humidity.
Where can you find them? Practically in your back yard! And it’s a bumper crop year. You can pick your own or get apples pre-picked at Meleg’s Lakeview Orchard in Kingsville, Thiessen Orchards in Leamington and Wagner Orchards or Kennette Orchards in Lakeshore. Call ahead to check if pick-your-own is offered and which varieties are ready.
Sept. 27-28 is also the 35th annual Ruthven Apple Festival at Colasanti’s Tropical Gardens, so swing by to get your fill of apples. Bonus: Proceeds support Community Living Essex County.
How do you serve them? Plain apples can get a little, well, boring, especially when it’s the dead of winter and you feel like all you’ve been eating is apples, apples, apples. Luckily, it doesn’t take much to turn apples into something tasty ... like a 20-minute hot apple sundae courtesy of Foodland Ontario:
In a large non-stick skillet, melt two tablespoons of butter over medium heat. Add six cups of sliced and peeled apples (like Spy, Golden Delicious or Jonagold) and toss to coat. Stir in one cup of packed brown sugar, one teaspoon of cinnamon and half a teaspoon of nutmeg. Cook for five minutes, stirring occasionally. In a small bowl, whisk two cups of water with two tablespoons of corn starch, and add that to the apple mixture. Cook for another five minutes until thickened and the apples are tender.
Divide six cups of vanilla ice cream or frozen yogurt into bowls and spoon about three-quarters of a cup of the apples onto each serving. Sprinkle each bowl with a tablespoon of chopped toasted pecans or walnuts.
Apples are also rather apropos this week because it’s Rosh Hashanah, the Jewish New Year. Traditionally, eating apples dipped in honey symbolizes hope for a sweet year ahead.
How are you serving apples these days? Share your recipes and tips by emailing bfantoni@windsorstar.com or tweet @bfantoni.
And make sure to check out last week’s Fresh This Week post at blogs. windsorstar. com/ life/ fresh- thisweek-pears for a delectable-sounding (and speedy) pear dessert recipe contributed by one of our readers. Spoiler alert: It involves whisky, maple syrup and mascarpone. Yum.