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For something truly special to accompany your main entrée, writes Rosentein, use Empires in this Apple Chutney. It’s particularly good with veal or lamb.
4 c Empire or other New England apples
3 whole cloves
1/2 c cider vinegar
1 t green peppercorns
1/2 c light brown sugar
1/2 t cinnamon
4 T molasses
1/2 t nutmeg
2 cloves garlic, peeled and diced
1/2 t salt
1 bay leaf
1/2 t black pepper
1 hot green chili, stemmed, seeded and chopped
Combine all ingredients in a saucepan and cook, covered, for 30 minutes over low heat, stirring occasionally.
Uncover and continue to cook until most of the liquid has evaporated and the chutney is thick. If it gets too dry, just add a little water.