Quick Pan-Roasted Apples With Hazelnuts
Serves 4 to 6.
Note: Peeled hazelnuts are available in co-ops and specialty stores. If using raw ones, they need to be lightly peeled. Spread nuts on baking sheet and lightly toast in 350-degree oven until peels crack. Remove from oven and put on towel and rub until skins flake off. From Beth Dooley.
• 6 to 8 apples, cored and thinly sliced
• 1 tbsp. sunflower oil or unsalted butter, melted
• 1/4 c. pure maple syrup
• 1/4 c. hazelnuts (or pecans or walnuts; see Note)
• Pinch of coarse salt, to taste
Preheat oven to 350 degrees. Line a baking sheet with parchment paper.
Toss the apple slices with the oil or melted butter and the maple syrup. Spread out on the baking sheet and scatter the hazelnuts over the apples. Sprinkle with a tiny pinch of salt.
Roast the apple slices until shrunken and nicely caramelized, about 10 to 12 minutes. Remove and serve warm.
Nutrition information per each of 6 servings:
Fat 6 g
Sodium 85 mg
Carbohydrates 35 g
Saturated fat 1 g
Total sugars 27 g
Protein 1 g
Cholesterol 0 mg
Dietary fiber 5 g
Exchanges per serving: 1 ½ fruit, ½ carb, 1 fat.