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Fried Sorghum Apples
From Miami County Locally Grown
<p>I love the ease of this delicious recipe, whether you call it a side dish, a dessert, or a snack. Fancy enough for Thanksgiving dinner, but simple enough to fit in our regular repertoire. And only two ingredients? What’s not to love?!</p>Source: Jennifer Ruff (Entered by Lee Ruff)
Serves: As many as you need - generally 4-6 unless your husband is really hungry and loves this!
3 T sorghum syrup
Step by Step Instructions
- Pour three tablespoons of sorghum into a crock pot or frying pan. Fill with as many peeled and sliced apples as you need! I fill a medium frying pan heaping full, with just enough room to stir. The apples will shrink down as they soften.
- Cook over medium heat a few minutes until apples soften, stirring regularly. Add more sorghum by the tablespoonful if necessary.
- When all apples are softened and coated, remove from heat and enjoy! No butter or water is necessary, with the sorghum so water-soluble.
- When in doubt, use less sorghum than you think necessary, because you can always add more. A little goes a long way!
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