While working on a recipe for Apple Cider Pie (coming soon), I discovered that these braised apples make a terrific dessert!
I found this brilliant French cidre which almost tastes like our German “apple wine” that we are so famous for. Best of all: this stuff is unpasteurized! Those of you who enjoy raw foods know how difficult, sometimes downright impossible, it is to find unpasteurized-anything. So I am thrilled about this find although a bottle retails for $13. It’s totally worth it to me, though – at least for special occasions!
As there seems to be shortage of organic apples in my area, I used Braeburn apples. Not my first choice but I pick organic apples over conventionally grown ones any day of the week!
European regulators are several steps ahead of their American counterparts. Over the past several years, they have raised new questions about the safety and ecological dangers of a group of pesticides known as neonicotinoids. These chemicals are suspected of disrupting human brain development and of killing honeybees and other beneficial insects.
The European Commission has banned diphenylamine, DPA for short, on fruit raised in the 28 European Union member states and has imposed tight restrictions on imported fruit. DPA, a growth regulator and antioxidant, is applied after harvest to most apples conventionally grown in the U.S. and to some U.S.-grown pears, to prevent the fruit skin from discoloring during months of cold storage.
U.S. officials have not followed the Europeans in restricting either neonicotinoids or DPA.
The Cider Vanilla sauce is absolutely delightful! It is slightly translucent and definitely on the light side. Once I had finished off the braised apples, I poured some sauce over vanilla ice cream… divine!
I used tapioca flour to thicken this sauce ever so slightly and I would recommend to stick to the amount I used in the recipe (as opposed to adding more) as the sauce will thicken considerably once it cools off!
- 2 apples, sliced and cored
- 3 teaspoon raw, virgin coconut oil
- 1 cup + ⅓ cup hard cider
- 3 teaspoon maple syrup (or more, to taste)
- 2 teaspoon fresh squeezed lemon juice
- ½ stick cinnamon
- ¼ cup + 1 tablespoon full fat coconut milk
- ½ tea vanilla extract
- ¼ teaspoon tapioca flour
- In a large frying pan, heat coconut oil over medium heat and sautee apples on each side for about 1 minute.
- Add cider, maple syrup, lemon juice and cinnamon, cover and simmer for about 5-7 minutes or until apples are tender.
- Remove apples from pan and set aside.
- Stir in coconut milk and vanilla extract and simmer for about 5 minutes.
- To thicken sauce, add tapioca flour. My method: pour 1 tablespoon of sauce into a small cup or bowl and stir in tapioca flour until fully dissolved (make sure there aren't any lumps) , then add back to the pan and allow to cook until sauce thickens.
- Pour sauce over apples and serve with vanilla ice cream or whipped coconut cream.