To prepare the glaze, in a small, heavy-bottomed saucepan over low heat, combine the maple syrup, cider and sugar. Vegetable oil (or a nut oil, such as peanut) It also is great used on chicken, turkey and pork.Ģ large tart apples, such as Granny Smith or Pink Lady It is delicious over pancakes, waffles, French toast or ice cream. The extra can be covered and refrigerated for several weeks.
The recipe makes about 1 cup of glaze, but you won’t need all of it. The glaze recipe makes more than you need for one batch, making it easy to store in the refrigerator and have it at the ready for several weeks. These apple rings are delicious hot-off-the grill or at room temperature. But this time of year if you use fresh, crisp new apples, you can grill any of your favorites. And if a touch of the glaze hits your main, I won’t tell anyone! It’s divine on everything!įor grilling, a hard, tart apple such as a Granny Smith or a Pink Lady is best. A touch of soy sauce balances all the sweetness and turns what are most often thought of as dessert or breakfast ingredients (apples and maple syrup) into a side dish for pork, chicken, flank steak and salmon. The apple slices are brushed with a sweet and slightly salty maple syrup glaze that is enhanced with apple cider and warm autumn spices. This time of year, I serve these apples alongside everything and anything grilled. It goes wonderfully with so many meats.īut more often lately, I’ve been grilling and glazing apple slices with a gussied-up maple syrup glaze. Growing up, we would have homemade applesauce for dinner in the fall.
I love fruit with most any grilled protein as long as there are some savory notes in the seasoning to balance the inherent sweetness of it. But the grill gives us an easy way to break out of this. When it comes to sides, most of us tend to get stuck in a veg or starch rut. Digital Replica Edition Home Page Close Menu
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