Recipe by Bayou Andy
"This is a good topping for ice cream, over fresh-baked biscuits, or over not-too-sweet cakes. Serve warm or Cold." Thank you Justin Wilson (Justin Wilson's Homegrown Louisiana Cookin'). Do not let the cooking time scare you off...this is pretty good stuff.
Top Review by lauralie41
Oh my gosh, these apples are so good! I did not use a expensive white wine, had granny smith apples on hand so used those, and also used butter and sugar. Only cooked the apples for about 1 1/2 hours and had a wonderful caramel colored sweet tasting chutney type spread. After refrigeration this did get very thick and gelled on the bottom. After microwaving I had a smooth mixture again. I think adding a bit of apple juice would work if the apples were still tlhick. Made and reviewed for the Celebrity Chef "Secret Ingredient" game.
- 1⁄2 cup margarine or 1⁄2 cup butter
- 1 cup dry white wine
- 4 cups sliced apples (I mix varieties, as long as they are cooking ones, for effect)
- 1 teaspoon ground cinnamon
- 1 cup sugar or 1 cup Splenda granular
- 2 tablespoons lemon juice
- 1 1⁄2 teaspoons vanilla
Directions See How It's Made
- Over medium heat in a heavy saucepan, melt the margarine, then add the wine and stir in the apples.
- Sprinkle the cinnamon and sugar over the mixture and stir.
- Continue cooking for about 10 minutes, then stir in the lemon juice and vanilla.
- Lower the heat to a simmer and cover; continue cooking for 2 hours, stirring occasionally until the apples break up.