As a rule of thumb, I almost always use a fresh form of a key ingredient along with a cooked in all of my recipes – it enhances the flavor of the dish. For these sweet, cooked down HoneyBaked Cinnamon Apples, I layer in thin slices and chopped bits of fresh Granny Smith apple with some fresh mint and black pepper just before serving. Black pepper brings out the natural sweetness of any fruit…and adds a surprise pop of flavor.
- 2 packages HoneyBaked Cinnamon Apples
- 1 Granny Smith apple – half of it sliced very thin, the other half finely chopped
- Squeeze or two of lemon juice
- 1 tablespoon finely chopped fresh mint or sage + leaves to garnish
- Black pepper to taste
Heat the HoneyBaked Apples according to the microwave instructions. You can also heat them in a medium pot all the way through until warm and bubbly. Spoon half of the stewed apples into a serving dish. Place the Granny Smith slices on top. Spoon on the rest of the stewed apples. Scatter the chopped apple on top. Finish with the mint and a few twists of freshly cracked black pepper. Serve.