Eats: Maple Glazed Apples

Last week, I challenged myself to cook only from what I already had stocked in my kitchen, and while I did have to shop for certain perishables such as milk and yogurt, I did fairly well making every meal from my pantry stash (as coined by my friend Wei Siew).

One item I always have on hand are apples, and they don't usually last very long in our fruit bowl.  Somehow, I noticed that our pile of Macintoshes were turning a little so I decided to cook them up for our regular French Toast Sunday. 

First, I peeled and cored them.

Then I went in search of spices:  cinnamon, nutmeg, and, of course, a bit of sea salt.
 

I first thought to sautee them in butter and glaze them with pure maple syrup, a staple in our pantry, but then I saw my bottle of Maple Agave Nectar and knew that this would make a wonderful sweetener. The combination of spices made the kitchen smell like winter because you know, in my house winter smells like maple glazed apples.

Maple Glazed Apples

Preheat oven to 375.  Line a baking sheet with parchment paper and set aside.

6 Macintosh apples, peeled, cored, and diced

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/2 teaspoon sea salt

3 tablespoons Maple Agave Nectar

1 tablespoon butter, melted

Combine spices and agave nectar in a large bowl.  Add diced apples and mix until well coated.  Spread on baking sheet and drizzle with melted butter.  Roast in oven for 15 minutes.

Serve with french toast ... or roast chicken!