Friday, November 5, 2010

Harlem Seeds Candied Apples

Candied Apples prepared by Harlem CSA members!

The Friday before Halloween, Harlem CSA members picked up their shares—as well as some tasty, healthy treated prepared with Lancaster Farm Fresh ingredients! The following recipe is just one of the many treats sampled, courtesy of CSA shareholder Rosalind.

Harlem Seeds Candied Apples
1 to 2 tablespoons coconut oil
10 small- to medium-sized apples
½ lemon
1 teaspoon vanilla extract
1 tablespoon dark agave syrup
1 to 1½ tsp. cinnamon
shredded coconut (optional)
sliced almonds (optional)
granola (optional)
extra agave syrup (optional)

Preheat oven to 400 to 425 degrees. Grease a baking sheet with coconut oil, covering the bottom of the pan so that the apples won’t stick. Slice the apples into ⅛-inch-thick slices. (If you want to slice the apples thicker, that’s fine, but try to keep all slices a standard size so that they’ll roast evenly.) Put the apples on the pan, spreading them out evenly. Squeeze the lemon juice on top, to both prevent browning and to add a little flavor. Spread the vanilla extract, cinnamon and agave syrup over the apples and toss. (Use your judgment; if you think the apples need more of any ingredient, add it.) Put in the oven for about 25 minutes, checking halfway through and turning the apples with a spatula. Roasting brings out the sweetness in fruits and vegetables, and you’ll know that the apples are done when you begin to smell them. Take them out when they’re not yet mushy but you can put a toothpick through them; you don’t want them falling apart. Let cool. Then recruit helpers to choose their sprinkles: coconut, almonds, granola or agave. Note: If you need to make this recipe fast, up the oven temperature to 450 to 475 degrees or put the apples under the broiler.

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