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Physicians Committee for Responsible Medicine (PCRM)
Recipe of the Week

Dec. 22, 2011

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Holiday desserts don’t have to be overloaded with sugar in order to taste great. Take advantage of the natural sweetness of fruits when they’re in season or use dried fruits for their concentrated flavor. Cooking down fruits to release the natural sugars is also a great way to add natural sweetness.

Masala Chai Apple Crisp

Masala Chai Apple Crisp

Chai spices are the perfect accompaniment to this quintessential American dessert.

Ingredients

Makes 6 servings

1/2 teaspoon ground cardamom (preferably from green cardamom pods)
1/2 teaspoon ground cloves
1/2 teaspoon freshly ground black pepper
1/2 teaspoon grated nutmeg
1 teaspoon ground cinnamon
2 tablespoons turbinado sugar
4 apples, cored and sliced thinly (2 Pink Ladies and 2 Granny Smiths, preferably)
1 tablespoon apple cider vinegar
1 cup apple jelly
1 tablespoon fresh ginger, grated
1 1/2 cups dried oats

Directions

Combine all the spices and the sugar together. Place the apple slices in a mixing bowl and toss them with the spices and sugar. Allow this to sit for about 30 minutes. At this point, the apples will have released some liquid.

Drain the juice from the bottom of the mixing bowl into a small saucepan. Over medium heat, reduce the juice until it is about half the original volume. Mix this with the apple cider vinegar, apple jelly, and grated ginger.

Place the apples in a baking dish and spread the apple jelly mixture over them. Top with the dried oats. Bake this at 350 F for 20 minutes.

The Gourmet Touch: Toast each spice individually, whole, for about 1 minute over medium-low heat, then grind each spice into a powder.

Core Concepts: Dried ingredients like sugar and salt pull out liquid from fruits and veggies through a process called maceration. When making a pie or crisp, this is important because it reduces the amount of liquid released by the fruit during baking, keeping the texture of the dessert tight instead of watery.

Nutrition Information | Per serving (1/6 recipe):

calories: 278; fat: 0.8 g; calories from fat: 3%; cholesterol: 0 mg; protein: 4 g; carbohydrates: 70 g; sugar: 49 g; fiber: 5 g; sodium: 1 mg

Recipe from Jason Wyrick found in 21-Day Weight Loss Kickstart: Boost Metabolism, Lower Cholesterol, and Dramatically Improve Your Health by Neal Barnard, M.D.

 

Please feel free to tailor PCRM recipes to suit your individual dietary needs.

 

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E-mail: info@pcrm.org
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Physicians Committee for Responsible Medicine
5100 Wisconsin Ave., N.W., Ste.400, Washington DC, 20016
Phone: 202-686-2210     Email: pcrm@pcrm.org