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 Recipes: Sauteed Apple Slices with Apricot Sauce

Side Dish Recipes:
Apple and Brown Rice Pilaf
Apple and Carrot Casserole
Apple Barley Pilaf
Apple Butter Bread
Apple Curry Rice
Glazed Apples and Raisins
Golden Apples and Yams
Sauteed Apple Slices with Apricot Sauce
Scalloped Virginia Apples
Slow-Cooked Apple Butter
Squash and Apple Bake
Sweet Potatoes and Apples

Sauteed Apple Slices with Apricot Sauce

3-oz. dried apricots (10 large)
3 large York apples (1 1/2 lbs total), cored, peeled & cut into sixteenths
2 16-oz. cans apricot halves, drained
1 tsp. vanilla
1/3 cup water
1/3 cup sugar

For apricot sauce: Combine dried apricots in bowl with enough hot water to cover and let stand 10 minutes to soften. Drain thoroughly. Steel knife: Puree dried apricots in work bowl 10 seconds. Add drained canned apricots and blend 20 seconds. With machine running, add 1/4 cups water and mix well (consistency should be thick but flowing; add remaining water if necessary). Transfer to container. Cover tightly and chill until 15 minutes before serving time.

For apples: Combine apple slices, sugar and vanilla in large skillet. Place over high heat and cook, tossing mixture with spatula, until apples are tender but still crisp, about 3 minutes. Spoon 3 tablespoons apricot sauce on each dessert plate. Arrange 6 warm apples slices on it. Serve immediately. Make 8 servings.

Nutritional Analysis Per Serving: Calories, 132; Fiber, 3 g.; Cholesterol, 0; Sodium, 5 mg. Percent calories from: Protein, 3%; Carbohydrate, 95%; Fat, 2%.

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This site is brought to you by the Virginia State Apple Board -- an official commodity board
of the Virginia Department of Agriculture and Consumer Services -- promoting research, education
and marketing efforts for the state's apple industry through assistance to the
Virginia Apple Growers Association.

900 Natural Resource Drive, Charlottesville, VA 22903
434.984.0573, Fax: 434.984.4156