Red Prince Apples Tag

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Recipe: Apple and Ginger Truffles
As a child, whenever my table manners were less than stellar, my mother would fix me with a gaze that could freeze time. With a mixture of horror and regret, she would inform me that I was not yet ready to have tea with the Queen. Her tone implied an invitation had been winging its way to our humble home, but had been yanked from the queue the instant my elbows hit the table. Four decades later, while my table manners have improved vastly, Tea with The Queen eludes me. I have also failed to receive an invitation to the upcoming Royal nuptials. I'm sure they mailed it, but like the invitations of my childhood, it vaporized en route due to my behaviour. I blame the truffles.
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Dried Apple Breakfast Bars
Winter in Ontario. It either comes in cloudy grey lined with depressing slush or dazzling blue edged with blinding white snow. But there's a new colour this season. Red.Very fitting for a Canadian-grown fruit. These Red Prince apples are a new variety grown just a couple hours away from me -- in ski country no less. Here the Jonathan meets the Golden Delicious. And this is truly a prince of an apple. You can bake with it, cook with it or just eat it as is. Me? I decided to try something I'd never done before. I dried mine. Pretty, aren't they? The resulting dried apples are at once sweet and tart. A bit like a dried cranberry. Only without the added sugar. The brilliant red skin even makes them look a bit like cranberries. But the tiny blocks shown above are just plain old apples, slowly dried in the oven. They're so tasty I had to stop myself for gobbling them by the handful.

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