Peak to Pique

What’s crunchy and juicy at the same time? APPLES
And what better fruit to enjoy this time of year than delicious red, yellow or green apples? In the next few days, I will do some research on this everyday fruit that is so popular and see what easy recipes I can whip us, like raw applesauce made in the blender. I use only organic apples so I can incorporate the skins into my recipes.

Whether you use apples for dunking at Halloween or add them to your up-and-coming Thanksgiving dinner, I am sure you will agree that apples are not just good tasting, they are also good for you. The saying: “An Apple a Day Keeps the Doctor Away” may be a little exaggerated, but I am sure my research will prove organic apples are worth their price.

Here is an easy recipe that bridges the current posting on chocolate with the next posting on apples:

chco.Cover'd Apple Slices

Chocolate Covered Apple Slices


One medium organic apple
3 ounces brick chocolate (at least 85% raw chocolate)

1. Place one smaller pot inside another larger one filled 1/2 way with water and bring almost to a boil. (Or use a standard double boiler.)
2. While water is heating—wash, cut into quarters, core, and then slice apple quarters again into eighths. (No need to peel.)
3. Take several slices and place them in pot with the melted chocolate, gently turning the slices to be sure they are completely coated. (Don’t forget to turn off the heat when the chocolate is all melted.)
4. With a fork, carefully remove covered apple slices and place on wax paper to cool. (I placed them upright on the skin side.)
5. Remove wedges from the wax paper when cool, keeping slices separated, and refrigerate them on a small flat plate or pan, covered, until ready to serve. The chocolate coating keeps the apples from turning brown inside.

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