My favorite apple is the Russet, an heirloom variety. They only have a two-three week season. After that, the crunchy texture becomes mealy.
I am also very fond of sunchokes, sometimes called Jerusalem artichokes. The roots of this sunflower family plant are harvested in autumn.
I prefer both apples and sunchokes fresh; I eat them as soon as possible after they are harvested. Neither apples nor sunchokes store well raw for very long. Both also tend to discolor when cut.
So here is a way to enjoy the ones that I cannot eat right away: Ingredients:
- 6 apples - Russets or any heirloom baking variety
- 2 cups sunchokes
- 6 TBS melted butter [substitute corn oil or walnut oil]
- 1/2 cup maple syrup
- Cinnamon, nutmeg, allspice to taste
Procedure:
1. Preheat oven to 375 degrees
2. Coat a 2-quart baking dish with butter or oil
3. Cut the apples and sunchokes into quarters; core apples
4. Coat apples and sunchokes in cinnamon spice mixture
5. Alternately layer apples and sunchokes in baking dish
6. Pour melted butter [or oil] over the layers
7. Pour maple syrup over the layers
8. Cover and bake for 25 minutes
9. Remove cover and bake 15 minutes
This dish can be served warm or cool as a dessert or a side dish.