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2000s Recipes + Menus

Fuji Apple Agave Nectar Marmalade

Makesabout 3 cups
  • Active time:10 min
  • Start to finish:2 hr (includes cooling)
ADAPTED FROM GEOFFREY ZAKARIAN, TOWN AND COUNTRY RESTAURANTS
February 2009
Like an elegant applesauce, this smooth purée goes well with grilled meats, especially pork. Learn more about agave in “Nimble Nectar” by Joanne Chen.
  • 2 lb Fuji apples (about 4), peeled, cored, and coarsely chopped
  • 2 tablespoons unfiltered apple cider
  • 2 tablespoons spring water
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon grated nutmeg
  • 2 tablespoons agave nectar (not dark)
  • Accompaniment:

    whole-milk plain yogurt
  • Bring all ingredients except agave nectar to a simmer in a large heavy saucepan. Reduce heat to low and gently simmer, covered, until apples are very soft, about 40 minutes. Cool to warm, stirring occasionally. Purée in a blender with agave nectar until smooth. Cool completely before serving.
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