Peel & core them, cut into thick slices. Brush with lemon juice. Lay on a baking sheet so they're not touching and put into an oven on the same kind of temperature that you'd use for meringues. Leave till they're all dried out.
Ta da!! Dried apple slices for putting into stuff later in the year when you've no apples left. Store in an air tight container.
Can be rehydrated in water or wine. I go for wine.
LWJ it is very yummy, especially with custard
Kwilter, I kile your style.
........ Id get some cooked and nice and soft, a bit of sugar, split into small portions, bang in the freezer and use for roast pork/ chops. Hubby loves it, miles better than the baby dribble you get in jars.
Yep, and crumble for me too.....
(Im not stalking you, Phil, honest)
Water Vole wrote (see)
fat buddha wrote (see)
tarte tatin or tartes aux pommes
"I could eat all of that!"
Sits at table ready.
I love all things apple, love apple crumble.
apple and blackberry pie. spiced apple butter. fermented apple. (You'll need more than 4 bramleys for that though.)
Jamie Oliver made a apple pepper pot puddiing on his visit to Bristol in this weeks programme...looked delicious
Apple and raspberry crumble for me please...cream or custard will do too
Why do they have to be used by tonight?
If you put them somewhere cool they will last for ages - don't believe the packaging!
Visit the official Runner's World page
Follow Runner's World on Twitter
Other Natmag-Rodale Sites
Run For Charity
About Runner's World
Runner's World is a publication of Hearst Magazines UK which is the trading name of The National Magazine Company Ltd, 72 Broadwick Street, London, W1F 9EP. Registered in England 112955. All rights reserved.
Website powered by: Immediate Media Company Ltd. | © Runner's World 2002-2013 |