Childhood autumns were filled with apples. We gathered the fruit to make ciders, apple butter and pies. The best way to eat the apples, though, was right off the tree (or, more often, the ground). Here are some delicious dips to go with your fall bounty. Toss apple slices in pineapple juice before serving to prevent browning. Then go ahead and dunk 'em.
BEST EVER CARAMEL SAUCE
1/2 cup butter or margarine
1 cup firmly packed light brown sugar
1/2 cup whipping cream
1 tablespoon vanilla extract
Apple slices
COOK butter and brown sugar in a heavy saucepan over medium heat, stirring occasionally, until sugar melts.
STIR in 1/2 cup whipping cream, stirring occasionally. Bring to a boil, stirring occasionally. Remove from heat. Stir in vanilla. Serve with apple slices.
YEILD: Makes 11/4 cups
VANILLA PUDDING DIP
1 (3.4-ounce) package French vanilla instant pudding mix
1 cup milk
1 (8-ounce) container sour cream
1 teaspoon vanilla extract
1/4 to 1/2 teaspoon almond extract
Fresh fruit
WHISK together vanilla pudding mix and milk until blended. Stir in next 3 ingredients, and chill 2 hours. Serve with fruit.
YIELD: 2 cups
PEANUT BUTTER DIP
1 cup plain nonfat yogurt
1/2 cup powdered sugar
1/4 cup creamy reduced-fat peanut butter
Fresh fruit
STIR together all ingredients until smooth, and serve with fruit.
YIELD: 11/3 cups
BROWN SUGAR-AND-SOUR CREAM DIP
Sour cream has a thicker consistency when excess liquid is removed.
1 (16-ounce) container sour cream
1/3 cup maple syrup
3 tablespoons dark brown sugar
Fresh fruit
THICKEN sour cream. Line a fine wire-mesh strainer with a coffee filter and place over a bowl. Spoon sour cream into filter. Cover with plastic wrap. Chill at least 24 hours, no longer than 72 hours.
DISCARD liquid in bowl, and whisk together thickened sour cream, maple syrup and dark brown sugar until blended. Serve with fruit slices.
YIELD: 11/3 cups