Chef John Folse's Honeyed Apple Rings - WAFB 9 News Baton Rouge, Louisiana News, Weather, Sports

Chef John Folse's Honeyed Apple Rings

Honeyed Apple Rings

PREP TIME: 30 Minutes                 SERVES: 6



These apple rings have been created as the perfect accompaniment to our Duo of Sausages Smothered in Apples. However, you may wish to serve them warm over a green salad or over vanilla ice cream.



2 red apples, cored and sliced

2 green apples, cored and sliced

2 cups honey

1/2 cup red wine vinegar

pinch of cinnamon

pinch of nutmeg

pinch of salt



When slicing the apples, leave the peelings on for a better presentation. Remember that apples oxidize and turn brown quickly when exposed to air, so always submerge the sliced apples in a bowl of water with 2 tbsps lemon juice to prevent oxidation. In a heavy-bottomed iron skillet, combine all of the above ingredients, except apples, over medium-high heat. Using a wire whisk, stir well to incorporate. Bring to a low simmer, then cook apple rings a few at a time in the simmering liquid until tender, but not overcooked. Remove and keep warm. Continue until all apples have been “poached” in the sweet and sour mixture. Arrange the apples, alternating colors, around the edge of the platter containing the smothered sausages.

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