- Most Helpful
- Highest Rating
I made this to serve with pork chops and quinoa, it was very good but lacking a little something, I added a bit of Guinness Bullseye and it really brought out the flavour.
Hi This was a hit. I didn't blend it because i don't have a blender. I cut the apples a little smaller instead. At the end I added a little applesauce from the jar. Would make this again.
OMG!! Wonderful flavour. I did misread the receipe & put 4 Tablespoons instead of teaspoons of butter though :) Also I replaced the sherry with sweet vermouth. Have made in advance for a dinner party tonight. Plan to reheat to serve with Slow Roasted pork.
as usual, I changed this a bit :) I needed something to compliment cold roast pork for xmas, so naturally I came to your recipes:) I sliced my un-peeled, cored apple, and after making the caramalized onion, I heated the apple slices til they were slightly browned, I added the onion, and 1/2 cup white wine, then turned off the heat. Everyone was very impressed, and it went very well with the pork and the cold lamb. with your permission Bergy, I may post this recipe, as I think a lot of Aussies would love it! I will (of course) give you credit !! thanks again Riki
good recipe would use again!
UPDATE: I made this and it was every bit as good as I expected!!! I am going to make this today and the only change I know that will happen right off is to add lots of fresh garlic and I will omit the wine because I don't have any. My apples are Macs I think....but my mouth is already watering anticpating the flavor of this dish with our roast pork.