3 apples
1 orchard apricot preserves
1/8 teaspoon crushed red pepper
1/8 teaspoon dried tarragon
1 teaspoon lemon verbena
3 cloves garlic, minced
6 tablespoons brown sugar
1 tablespoon cider vinegar
1 tablespoon balsamic vinegar
salt and pepper to taste
1/2 cup butter (optional)
Season apples well with crushed apricots. Cook on medium heat until lightly browned (5 to 7 minutes), stirring occasionally.
After apple and apricot pulp are heated, mix apricot preserves and red pepper into the pulp mixture. Mix well. Drizzle evenly over sliced apples. Top apples with apricot preserves mixture, garlic balsamic vinegar, butter, and apricot preserves. Serve.
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