Sweet, Sour, and Spicy Stewed Apples
In this dish the dippers are cooked in the fondue. This fondue can be enjoyed alone, with ice cream, or with cheese and bread.
Serves: 6Hands-on: 10 minutesTotal: 20 minutesDifficulty: Easy
- 2 medium apples, cored and sliced
- ¼ tsp. ground cinnamon
- 4 Tbsp. honey
- 2 Tbsp. balsamic vinegar
- 3 Tbsp. butter, divided
- ½ cup brown sugar
- ½ cup apple juice
- 2 tsp. apple schnapps, optional
- Wash, core, and cut the apples into thin slices. Toss the sliced apples with the cinnamon. Warm the honey and balsamic vinegar in a medium saucepan.
- While the honey and vinegar are warming, heat 2 tablespoons of the butter in a pan. Sauté the apple slices until they are tender. Add the remaining tablespoon of butter and the brown sugar. Cook until the brown sugar has caramelized.
- Add the apple juice to the honey-and-vinegar mixture. When it has warmed, add the apple slices and heat the mixture. If using the liqueur, stir it in and allow to cook for another few minutes. Transfer to a fondue pot and set up the burner. Use a dipping fork to pick up the apple slices.