Spicy apple sauce with prunes pairs beautifully with poultry, pork, fish, and grain-based sides. Chutney made from tart apple varieties and sweet dried plums is especially suited for duck. Indian fruit chutney also complements cheese, and you can spread chutneys on bread or toast.
Ingredients: 1 Antonovka apple, 5 prunes, 2 tablespoons heavy cream, 1 tablespoon butter, a pinch of chili pepper, a pinch of ground paprika, a pinch of salt.
Don’t peel the Antonovka apple; if you’re using other varieties with thicker skins, peel them. Chop the apple into sticks and sauté in butter until soft. Pour the cream into the pan, add the chopped prunes and spices. Simmer the mixture over medium heat for a few minutes until it thickens slightly.
Kitchen tip
Choose apples with thin skins so you can leave them unpeeled—this cuts cooking time and helps retain vitamins. Adjust acidity with sugar, lemon juice, or vinegar. If serving the sauce immediately, use lemon juice; use vinegar if you’re making chutney to store for the winter.
