The honey and the vinegar blend well to make a very unique taste.
With each bite you get a bit of sweetness from the honey and then a tangy aftertaste from the vinegar.
The apples are soft, even the skins.
These were a great accompaniment to the Toad in the Hole I made them for. I think they would also be great as a topping for a dessert, or even over some biscuits.
When hot the sauce is very liquid and oozes over the dish. When they cool down, the sauce gets a little thicker and can be spreadable.
HONEY APPLES
1 Cup Honey
½ Cup Vinegar
2 Cups Sliced Apples
Heat honey and vinegar in a saucepan. Drop the apples a few at a time into the simmering, bubbling honey mixture. Cook until apples are transparent. Serve hot or cold.
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