Monday, October 18, 2010

Cinnamon Breakfast Apples now being served at the Parish House Inn

Parish House Inn
Cinnamon Breakfast Apples

Yield: 4 servings

This is a wonderful and easy recipe for cooking apples to serve for breakfast or dessert. Use a cooking apple like Rome beauty because it doesn't break down to a mush. This dish should keep the bite - size shape after cooking.

1 cup sugar
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon ginger
1/4 teaspoon cloves
4 or 5 large cooking apples (about 1 1/2 pounds)
2 tablespoons water

1. Combine sugar and spices.
2. Peel and core apples.
3. Chop apples into bite size pieces and layer in a 4 cup measure alternately with sugar mixture.
4. When there are 4 cups, put apples and water into a medium sauce pan.
5. Cover and cook over low to medium heat, stirring occasionally, for 15 to 20 minutes or until apples are tender.

Serve warm or cold. This will keep in the refrigerator for several days.

Chris Mason

Innkeeper
Parish House Inn