Thursday, May 31, 2012

Cinnamon Apples with Red Wine and Peaches

6 apples, peeled and cored, sliced into wedges ($1.35)
2 small peaches, peeled and rough chopped ($.60)
1 1/2 T. butter ($.15)
3 T. red wine ($.30)
1/4 C. brown sugar ($.20)
1/4 tsp. cinnamon ($.05)
pinch of nutmeg, optional ($.05)

Melt butter in a medium sauce pan and add spices. Add in fruit and let cook 5 minutes, or until the peaches get tender, add wine and brown sugar, simmer for 15-20 minutes. Apples will be tender and the sauce will be deep red in color and slightly syrupy. If this sauce is too thick, stir in 1-2 T. water to thin it out.

Yields = 6 servings
Cost: $2.70
Cost per serving: $.45

Serves well with pork dishes, can be serves as a topping for pancakes and French toast, and paires well alongside rich egg dishes like omelets snf frittatas, and can be served over oatmeal or ice cream.

It's a fun alternative to applesauce and goes nicely with roasted chicken, lamb, and you can even use this for apple pie, cobbler, or crisp filling.

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