Apples are all over at the Broad Ripple Farmer’s Market here in Indy, and we couldn’t be happier to have been asked to work up a few recipes with this delicious fruit! As usual, our collective lack of baking skills had us thinking of savory recipes to play off of the sweetness of the apple.
This appetizer turned out to be a wonderful blend of sweet and savory. We loved the complexity of the sage and brandy; while the brandy is optional, it adds a nice subtle flavor! The Parmesan cheese was also a great compliment to the overall flavors, though it could be omitted as well, or substituted with other cheeses like cream cheese or Brie.
Give it a try as a quick and easy way to start out a fall meal!
What’s your favorite way to use apples?
- 1 large red onion (1 cup minced)
- 4 medium apples (5 cups chopped)
- ¼ cup fresh chopped sage (or 4 teaspoons dried)
- 2 tablespoons olive oil
- ⅓ cup dried cranberries
- 2 tablespoons brandy (optional)
- Kosher salt
- Parmesan cheese (or your favorite cheese: blue cheese, aged cheddar, Brie, or cream cheese)
- Crackers, bread, or pita wedges for serving
- Mince 1 cup red onion. Core 4 apples and chop them into bite-sized chunks. Chop the sage.
- Heat 2 tablespoons olive oil in a large skillet over medium heat. Add red onion and saute for 2 to 3 minutes, until softened. Add apple, sage, and ⅓ cup dried cranberries. Cover and cook over medium heat for about 10 minutes, stirring occasionally, until the apples are soft.
- Remove from the heat and stir in the 2 tablespoons brandy. Allow to cool slightly, and add a bit of kosher salt to taste.
- Serve over crackers or bread, garnished with shaved Parmesan cheese.