Recipe by AZPARZYCH
From a magazine; sounds fancy but easy to make!
Top Review by weekend cooker
I halved this for lunch making 2 cups for lunch for myself, Used a dash of allspice, apple juice, 1/2 cup sugar, and a couple pink lady apples. Made for a refreshing great lunch, and will try this again with the family. Made for Rookie Tag.
- 78.07 ml golden raisin
- 44.37 ml cognac (brandy or apple juice)
- 907.18 g pink lady apples (or other soft cooking apple)
- 118.29-158.51 ml sugar (depending on tartness of apples)
- 59.14 ml orange juice
- 29.58 ml unsalted butter, divided
- 14.79 ml grated orange peel
- 9.85 ml pumpkin pie spice
- 0.25 ml salt
- 177.44 ml pecan halves, toasted and coarsely chopped
Directions See How It's Made
- Soak raisins in cognac (brandy or apple juice) in a small bowl.
- Peel and coarsely chop apples (yeild a generous 6 cups).
- Bring all ingredients (except 1 Tbs butter, raisins and pecans) to a boil in a large saucepan.
- Reduce heat to medium-low and simmer 3 minutes stirring occasionally.
- Cover and cook over medium-low heat 20-25 minutes or until apples are very soft, stirring occasionally.
- Increase heat to medium.
- Add remaining 1 Tbs butter.
- Cook uncovered 5-8 minutes or until apples are light brown and caramelized, stirring frequently.
- Stir in raisins and pecans, cook 1 minute.
- Serve warm or cool completely; cover and store in refrigerator.