sautéed apples and pears with toasted nuts • how about them apples…and pears?

sweet-lab.com

Did you stuff your face for Thanksgiving? Yep, it’s a given. In fact, it would be strange if you didn’t stuff yourself, because isn’t that what everyone does during that day? Come on…eat more…all the cool kids are doing it.

Rule # 1 of Thanksgiving: Be thankful and eat. Rule #2: Eat. Rule #3: Unbuckle your pants and eat some more. Bonus points for Thanksgiving: Wake up in the middle of the night and eat.

sweet-lab.com

So after eating and eating food, do you have a bunch of fruit and nuts leftover after baking pies, crisps, and various side dishes?

I do! After making an apple pie, a pear upside down cake, and other goodies for the feast, look at how much fruit and nuts I have leftover. Oh my. I still have…..

a bunch of apples and a couple of lemons,

a whole bunch of pears,

nuts, and dried cherries.

But I won’t for much longer! I plan to use these items in smoothies, salads, apple sauce, and this little dish that I present to you today. This dessert is a simple way to use these items and a also healthier method to satisfy your sweet cravings. I hope you enjoy this as much as I do.

sweet-lab.com

Materials/Ingredients:

1 T olive oil

4 apples – cored, and sliced to 1/8″ thickness –> I used a combination of honey crisp and granny smith. I also chose not to peel the apples to give more color to the dish.

2 pears – cored, peeled, and sliced to 1/8″ thickness

1/2 tsp cinnamon

(1 T brown sugar)—> parentheses means that this ingredient is optional

(pinch of salt)

2 tsp lemon zest

1 T lemon juice

1/2 C pecans – toasted and chopped

1/2 C walnuts – toasted and chopped

1/3 C dried cherries

honey

Procedure/Recipe:

1. Heat up olive oil in a sauté pan. Sauté sliced apples and pears.

2. Add cinnamon, brown sugar, and salt. Stir well to combine.

3. Add lemon zest and lemon juice when fruit begins beings to soften, after about 3-4  minutes.

4. Cook apples and pears until they begin to slightly caramelize and achieve a golden color. Mix in pecans, walnuts, and dried cherries and stir.

5. Serve caramelized fruits and nuts in a bowl and drizzle about 1-2 teaspoons of honey over fruit.

Observations:

– Since I didn’t use brown sugar or butter, there wasn’t a strong presence of caramelization but there was some. The taste was more fresh and crisp as opposed to a warm caramel flavor.

– The sliced apples and pears were slightly crunchy due to the quick sautéing they got. That, along with the toasted nuts, gave nice texture to this dish.

– The lemon zest, lemon juice, and dried cherries offered a level of tartness that created a fine balance for the sweet fruit and honey.

Results/Conclusion: It’s easy to eat more and more of this dish because it’s lighter and not as sugary as other desserts. Therefore, I can make more of it and get rid of all the extra fruit and nuts that I have while enjoying this delectable treat. 😉 Multi-tasking is important! On top of everything, making a dish like this can be a practical and healthy way to re-purpose all of the leftovers you have – after all, you’ve just spent several days gorging. Time to go back to being healthy…. right?

sweet-lab.com

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s