A Versatile, Spicy Apple Dish

Diana Helfand
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Wednesday - January 14, 2009
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K’Lynn Eror is a remarkable mother. She’s put her five children first, home-schooling them and taking them to their various athletic and arts-related activities. Her latest accomplishment was “selling out” two workshops at the Kailua Recreation Center with Broadway musical director Bob Billig and Drowsy Chaperone star Richard Vida, who also did private vocal coaching at her home.

Husband Alec is a thoracic surgeon in the U.S. Army stationed at Tripler who has already been to Iraq, and is an avid runner.

Younger daughter Madison most recently performed in High School Musical at Army Community Theatre. At age 14, Madi is a veteran of many ACT productions, including Oliver, Bye Bye Birdie and Once Upon a Mattress. She hopes to have a career in the performing arts and plans to follow older sister Adi to the Mainland to study.


Meanwhile Madi is deep in rehearsal for Rock ‘n’ Roll Sleeping Beauty, a production of the Children’s Theatre of Oahu onstage March 25-28 at Leeward Community College Theatre. It’s directed by Sarah Ackman, with choreography by Lehua Makamaejo and musical direction by Kamie Berkey.

For information, log on to http://www.ctotheatre.com.

Let’s give a hearty “mahalo” to involved parents like the Erors, who take time to make family count and who give countless volunteer hours to making the arts thrive for their children. This recipe is dedicated to them.

Apples are a good source of fiber, vitamin C and potassium. They also contain pectin, which has been shown to lower cholesterol levels. You can use Fuji, Granny Smith (for a tart flavor), Gala or any apple variety of your choice for this recipe.

Try these as a side dish with pork, chicken or ribs. They are also great served on top of pancakes or waffles for an added fiber bonus, and keiki love them!

SPICY CINNAMON APPLES

* 12 medium-size apples
* 3/4 cup apple juice
* 1 teaspoon ground cinnamon
* 1/4 teaspoon ground all-spice
* 2 teaspoons grated orange peel
* 1/4 cup apple juice (mixed with 1 tablespoon plus 2 teaspoons cornstarch)

Core, peel and slice apples. Place the apple slices, 3/4 cup apple juice, cinnamon and all-spice in a saucepan; stir to blend and bring to a boil. Reduce heat to simmer and add orange peel; stir to combine. Cover and simmer for 20 minutes, or until the apples are crisp-tender. Stir in the 1/4 cup apple juice-cornstarch mixture and cook, stirring, until the sauce is thickened.


Serve warm.

Makes 10 servings, Approximate Nutrition Information Per Serving:

Calories: 110
Fat: 0 grams
Cholesterol: 0 milligrams
Sodium: 10 milligrams

(Diana Helfand, author of “Hawaii Light and Healthy” and “The Best of Heart-y Cooking,” has taught nutrition in the Kapiolani Community College culinary arts program.)

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