Chipotle Glazed Apples Recipes

APPLE CHIPOTLE CHUTNEY

Steps:

• Combine apples in a small saucepan with light-brown sugar, cider vinegar, golden raisins, and water; add chipotles, salt, and pepper.
• Simmer, stirring occasionally, until apples are translucent and most of the liquid has evaporated, 30 to 35 minutes. Let cool.

ROAST PORK WITH CHIPOTLE-GLAZED APPLES

Steps:

• Brine pork. Rinse. (optional).
• MARINADE:.
• Mix first 4 ingredients and 1/2 cup of brown sugar in a small bowl.
• Rub spice mixture over pork.
• Place in large glass baking dish, cover, refrigerate overnight.
• Pre-heat oven to 375 degrees. Transfer roast to roasting pan. Reserve juices in the glass dish.
• Roast the pork until the internal temp reaches 155 degrees; about 1 hour and 45 minutes. Baste with pan juices every 30 minutes. Don't overcook.
• Let pork rest at least 10 minutes before slicing.
• Meanwhile: Make the CHIPOTLE-GLAZED APPLES.
• Line baking sheet with waxed paper.
• Mix sugar and cinnamon in med. bowl.
• Mix 1/4 apple slices with cinnamon-sugar mixture to coat.
• Heat 1 T. oil with 1 T. chipotle chilies in a heavy skillet over med-high heat.
• Add coated apple slices.
• Cook until coating caramelizes and apple slices are heated through, turning often, about 4 minutes.
• Transfer to baking sheet and repeat with remaining apples using 1 T. oil and 1 T. chipotles in remaining batches.
• Keep warm until serving time.
• Now for the PORT JUS:.
• Combine Port, shallots and remaining 1 T. brown sugar in a heavy saucepan.
• Boil until syrupy, about 25 minutes.
• Add both stocks and thyme.
• Boil until reduced to 1 1/4 cups, about 30- 45 minutes.
• Strain sauce in fine-mesh strainer.
• Return to saucepan.
• Mix any pan drippings from the pork roast into the sauce (don't scrape the bottom of the roasting pan).
• Add butter, whisk until melted.
• Season with salt and pepper.
• SERVING THE PLATE:.
• Cut pork into 1/4" slices.
• Divide among 6 plates.
• Spoon Chipotle-Apples alongside the pork.
• Spoon sauce over and around pork slices.

CHIPOTLE-GLAZED APPLES

Steps:

• Line baking sheet with waxed paper. Mix sugar and cinnamon in medium bowl. Toss 1/4 of apple slices with cinnamon-sugar mixture to coat. Heat 1 tablespoon oil with 1 teaspoon chipotle chilies in heavy medium skillet over medium-high heat. Add coated apple slices. Cook until coating caramelizes and apple slices are heated through, turning often, about 4 minutes. Transfer apple slices to prepared sheet. Using paper towels, wipe skillet clean. Repeat with remaining apple slices, cinnamon-sugar mixture, oil and chipotle chilies in batches, wiping skillet clean between each batch. Serve warm or at room temperature. .

ROAST PORK WITH PORT JUS AND CHIPOTLE-GLAZED APPLES

Steps:

• Mix first 4 ingredients and 1/2 cup brown sugar in small bowl. Rub spice mixture over pork. Place in large glass baking dish. Cover and refrigerate overnight.
• Preheat oven to 375°F. Transfer pork to large roasting pan. Reserve juices in glass dish. Roast pork until thermometer inserted into center registers 155°F., about 1 hour 45 minutes, basting with reserved juices from glass dish every 30 minutes.
• Meanwhile, combine Port, shallots and remaining 1 tablespoon brown sugar in heavy medium saucepan. Boil until syrupy, about 25 minutes. Add both stocks and thyme. Boil until reduced to 1 1/4 cups, about 30 minutes. Strain sauce. Return to saucepan. Mix any pan drippings from pork into sauce (do not scrape roasting pan). Add butter; whisk until melted. Season with salt and pepper.
• Cut pork into 1/4-inch-thick slices. Divide among 6 plates. Spoon Chipotle-glazed Apples alongside, dividing equally. Spoon sauce over and around pork.

CHIPOTLE GLAZE

Steps:

• Place chipotles in a blender or food processor.
• Add 3 tablespoons of the adobo sauce from the can, brown sugar, ketchup, salt and lime juice.
• Puree until smooth.

CHIPOTLE APPLE PECAN CAKE WITH SPICY CARAMEL GLAZE

Steps:

• Preheat your oven to 325°F; lightly coat a 10" fluted tube pan with cooking spray; lightly sprinkle with flour. Set aside.
• In a bowl combine the 3 cups flour, cinnamon, nutmeg, baking soda, chipotle powder(if using), ginger, white pepper, salt, and cloves; set aside.
• In a mixing bowl beat oil and sugar with electric mixer on medium speed until combined. Add eggs, one at a time; beat well after each addition. Beat in vanilla and as much flour mixture as you can. Stir in remaining flour mixture, apples, and pecans. Spoon batter into pan.
• Bake 1 1/4 hours at 325°F, until wooden toothpick inserted near center comes out clean. Meanwhile, prepare the glaze. Cool cake in pan 10 minutes; invert on rack. Place rack over baking sheet. Drizzle warm cake with the glaze, respooning glaze that drips on baking sheet over the cake. Cool completely before serving.
• To make glaze:.
• In a saucepan combine the brown sugar, butter, whipping cream and chipotle pepper (if using). Bring to boiling, stirring occasionally. Boil gently 2 minutes. Remove from heat. Stir in vanilla and let stand 1 1/4 hours until slightly thickened. Drizzle over the warm cake. Enjoy!