Awash in apples

Through our local social network, this fall we picked up four buckets of black walnuts at one place, and considerably more than that of apples at another.

Last year, we brought home enough apples to last into spring, aside from the ones we cooked or preserved in various ways.

This year was also a good year for apples, although not quite of the quality of last year's bumper crop.

We were out picking after dark with headlamps, and I was surprised to see how many moths were going after the bruised apples on the ground.

I found a new recipe, not with apples but for apples, from an old community-fundraiser cookbook.  It is a topping for an apple cake, and it looked so weird that I figured it had to be good.  We are using it for a dip for apple slices, although it is rather drippy.  As the original recipe says, "Texture may be funny and brown flecks may appear":

Topping for Apple Cake/Dip for Apples

1 Cup sugar

1/2 Cup sour cream

1/2 teaspoon baking soda

Combine ingredients in saucepan, and cook over medium heat, stirring constantly, until it boils.   

The brown flecks are from the sugar beginning to caramelize, which doesn't take long, and the result tastes like caramel and almost like marshmallow.  I found that leaving it in the pan after cooking resulted in more of the sugar caramelizing, and tending to crystallize on the sides and bottom of the pan, along with making the overall color more brown.