I love the word agave (Ah-GAH-vay). It rolls of your tongue as if you are speaking a foreign language. Maybe I also like it because it comes from the same plant that produces tequila!
Not only do I love the word, but I also love the health benefits. Agave has a low glycemic index, which basically mean it does not spike your blood sugar. Therefore, it does not give you extra insulin which causes a slew of medical problems.
This marmalade is elegant by itself for a mid-afternoon snack warmed with a graham cracker, or it would be dazzling on a pork tenderloin with some sauteed dandelion greens on the side. Anyway you serve it, it is delicious, and GOOD FOR YOU!
Prep time: 10 minutes
Cook time: 50 minutes (includes cooling)
Makes 3 cups
Adapted from Gourmet
2 lb Fuji (or other firm variety)apples (about 4), peeled, cored, and coarsely chopped
2 tablespoons unfiltered apple cider
2 tablespoons water
1/2 teaspoon cinnamon
1/2 teaspoon grated nutmeg
2 tablespoons light agave nectar
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.
February 26, 2009 at 8:02 am
Ooh yum, I bet this would be GREAT with pork. Or on a cheese plate?
February 27, 2009 at 9:57 am
So, the consensus from all seems to be to serve this with some sort of cheese product. I love the grilled cheese idea with maybe some serrano ham and manchego. Thanks for everyones input!
February 26, 2009 at 1:07 pm
Oooh yeah, perfect for a cheese plate! Especially with some aged sharp cheddar… mmm… You know, I’ve never had agave. Must give it a try!
February 26, 2009 at 3:59 pm
oh, yum. I’ll bet the agave is a perfect match for those lovely Fuji apples! I’m thinking this would be perfect on a smoked turkey panini!
February 26, 2009 at 6:24 pm
I dipped my finger in it this morning (don’t tell Kari) it’s soooooo good. 4 stars!
February 27, 2009 at 3:48 am
This is lovely. I bet it would go nice with some grilled cheese.
February 28, 2009 at 3:50 am
Sounds delicious. I could eat it with a spoon!
February 28, 2009 at 8:24 pm
Oh! I have definitely been eating it with a spoon! Warmed with graham crackers is my favorite though.
March 6, 2009 at 1:51 pm
Mmm, this sounds like it’d be great on a bit of buttered toast…