In a large skillet or saucepan, melt butter over medium heat; add apples. Cook, stirring constantly, until apples are almost tender, about 6 to 7 minutes.
Dissolve cornstarch in water; add to skillet. Stir in brown sugar and cinnamon. Boil for 2 minutes, stirring occasionally. Remove from heat.
Heat a medium skillet over medium-high heat. Add diced pancetta to pan and fry until crisp. Transfer to paper towel-lined plate to drain.
To assemble boats, spoon apple mixture into boat, top with a teaspoon of pancetta, and garnish with a few julienned slices of fresh apple.
- Spinach belongs to the chenopodiaceae family (also known as goosefoot), a family of nutritional powerhouses including beets, chard and quinoa. It shares a similar taste profile with these two other vegetables; the bitterness of beet greens and the slightly salty flavour of chard.
- Spinach is available all year round but is in season during the spring (March - June)
- High in iron
- Three types of fresh spinach are widely available: Savoy, flat-leaf, and baby. Baby spinach is harvested before its mature, so the flavor and texture is much more delicate
- It should be stored loosely packed in a sealed plastic bag in the fridge where it will keep for about four days.
- Don’t wash spinach before storing since the moisture will cause it to spoil
Ingredients
Directions
In a large skillet or saucepan, melt butter over medium heat; add apples. Cook, stirring constantly, until apples are almost tender, about 6 to 7 minutes.
Dissolve cornstarch in water; add to skillet. Stir in brown sugar and cinnamon. Boil for 2 minutes, stirring occasionally. Remove from heat.
Heat a medium skillet over medium-high heat. Add diced pancetta to pan and fry until crisp. Transfer to paper towel-lined plate to drain.
To assemble boats, spoon apple mixture into boat, top with a teaspoon of pancetta, and garnish with a few julienned slices of fresh apple.