“Fried” apples with Yacon syrup: Yacon syrup, a new sweetener

There is honey and maple syrup, and in recent years agave nectar has joined to form a trio of popular liquid sweeteners. Now along comes Yacon syrup. I know, WTH is Yacon syrup!? Yacon syrup is an extraction from the Yacon plant, botanically related to the sunflower family but tastes similar to jicama. The plant is indigenous to the Andes mountains. But now, no need to trek to South America when Terr Amazon, the makers of wonderful South American inspired foods, bring this sweetener right into your American kitchen.

The root of the plant is where the sweetness is contained, and it is made up of a sugar compound called fructooligosaccharide (try saying that 3 times fast!) or FOS. Despite its long tongue twisting name, the sugar is short on calories and is processed so that it’s acceptable to vegans in lieu of honey. It’s even being studied now as to its health properties for digestive health and for use with people with diabetes. So this all sounds great, but what about the taste of my new fangled discovery?

Well, do you like caramel? Then here’s a jar full of it for you–Yacon tastes almost spot on similar to a big vat of gooey caramel. And since it’s so rich in flavor, a little goes a very long way.

The syrup can be used in beverages, salads, sauces and this dessert (which can also be a side dish) made with apples. Although this brings a bit of fall into your home when it’s 90+ degrees in most parts of the country, autumn will soon be here and these “fried” apples will goe beautifully with the leaf falling season.

www.TerrAmazon.com

“FRIED” APPLES WITH YACON SYRUP
4 servings

2 Granny Smith or Braeburn apples, unpeeled and sliced into ½ inch wedges
1 Tbsp fresh lemon juice
1 tsp canola oil
1/4 cup apple cider
1 Tbsp TerrAmazon Yacon Syrup
1/4 tsp cinnamon
1/4 tsp ground cloves
1 Tbsp toasted slivered almonds

1. In a small bowl, toss the apples with the lemon juice.

2. Heat the oil in a large skillet over medium heat. Add the apples and saute for 6 minutes until the apples develop a rich brown color. Reduce the heat to low, cover and cook for 3 minutes until apples are soft. Remove the apples with a slotted spoon.

3. In the same skillet add all the remaining ingredients except the almonds. Bring to a boil and cook over medium heat until syrupy. Add back the apples and sprinkle with the almonds.

All photographs and recipe testing courtesy of Olga Berman from Mango & Tomato.