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Julie Van Rosendaal: Crabapples

(Julie Van Rosendaal)
Julie Van Rosendaal shares her many delicious ideas of what you can do with crabapples this time of year.
Crabapple Tarte Tatin

small or medium crabapples
2/3 cup sugar
1/4 cup butter
2 Tbsp. honey, maple syrup or Roger's Golden Syrup

pastry for a single crust pie or 1 pkg. puff pastry, thawed

Preheat the oven to 400°. Stem and halve your crabapples; if you like, cut out their cores. 

In a heavy ovenproof or cast iron skillet cook the sugar, butter and honey over medium-high heat for 4-5 minutes, until it turns smooth and golden. Place enough apples to cover the bottom of the pan into the hot caramel and cook for another 2-3 minutes. Remove from heat and turn the apples cut-side up using tongs.

Roll the pastry out until it's a little larger in diameter than the skillet; cover the apples and tuck in the edge of the pastry. Cut a few slits in the top and bake for 20-25 minutes, until golden.

Carefully invert the tarte tatin onto a plate while it's still warm. Serve with whipped cream sweetened with maple syrup. Serves 6.

Pickled Back Yard Crab Apples

Recipe courtesy of chef  Liana Robberecht of the Calgary Petroleum Club

3 cups whole crab apples, stems, leaves removed , washed.

1/2 cup red vinegar

1 cup apple cider vinegar

1 lemon sliced

4 stems of tarragon

1 cup apple juice

4 cups white sugar

2 fresh bay leaves

salt & pepper

Place all ingredients into a pot - make sure crab apples are coved with liquid, you can add more apple juice if you need to. Bring apples & liquid to a boil - then remove pot from heat.  This step you have to watch do not let to continue to boil - your apple will become mushy & over cooked. Let apples cool down in liquid.

Remove core from apples - this step is a labor of love - time consuming, but worth it. Place back into poaching liquid until you are ready to serve.

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