A Fun Food For Fall!



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With these cool fall days upon us, it's peak time for apple picking! And when you get those scrumptious apples home, you might want to consider doing something more with your haul, then just eating them raw. Anna Bullet, who's the new Executive Chef at Cooking Light Magazine came by Tonia's Kitchen to talk about her recipe for Hummingbird Apples (possibly named that way because they make you hum!)  Anna told Tonia she boils the sugar and corn syrup in a pot, using a wooden (not plastic) spoon to stir it.  She adds coconut milk, Half and Half, vanilla and salt. Bring it to a boil and allow the mixture to settle.  Then dip the apples in the mix and add dried pineapple, pecans and toasted coconut.  Allow it to cool and harden, then serve and watch those enjoying the apples hum!

8 wooden craft sticks

9 small apples 

1 cup sugar 

1/4 cup light-colored corn syrup

1/4 cup water 

1/2 cup half-and-half

1/2 cup light coconut milk

1 teaspoon vanilla extract

1/8 teaspoon salt

1/3 cup dried pineapple

1/3 cup toasted pecans

1/2 cup toasted flaked sweetened coconut

Preparation

1. 1. Push a wooden craft stick into the top of each apple. Bring sugar, corn syrup, and water to a boil in a medium, heavy saucepan, stirring until sugar dissolves. Bring to a boil over medium-high heat. Cook, without stirring, 9 minutes or until lightly golden (about 260°). Stir half-and-half, coconut milk, vanilla, and salt into caramel mixture. Simmer until candy thermometer registers 235°, stirring frequently.
2. 2. Combine dried pineapple and pecans in a food processor; pulse. Combine pineapple mixture and coconut in a large bowl.
3. 3. Pour caramel into a bowl sitting in a hot water bath. Swirl bottom halves of apples in caramel; dip in pineapple mixture.