Cinnimon Apple Medley

• Key ingredients:
• 5 chilled Granny Smith apples cored and cut into small wedges
• 5 chilled Macintosh or Gala apples cored and cut into small wedges
• 1 lemon
• 4-6 cups cold water
• 2 cups red grapes cut lengthwise
• 1 cup dried cranberries
• Optional:
• 1/2 cup chopped toasted Macadamia nuts or chopped candied Pecans.
• Sauce:
• 1/3-1/2 cup heavy cream
• 2-3 tablespoons of sugar
• 1-2 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• 1/2 teaspoon allspice
• Dash of salt
• Optional:
• Substitute 1 vanilla bean split and seeded (only seeds used) for vanilla extract
• Low fat - substitute honey for heavy cream and reduce sugar

1. This dish should be made 1 to 2 hours before serving. In a large bowl, combine the juice of 1 freshly squeezed lemon and water as a lemon-water bath for the cut apples to slow browning. Cut apples into small to medium wedges and place in lemon water. While apples are soaking in lemon water, cut grapes in half, lengthwise and reserve. If choosing to use Macadamia nuts, roast 15-20 min at 350 degrees or until golden brown, let cool and chop then reserve.
2. Drain apples and return to large bowl. Combine sauce ingredients and add mixture to apples only to the point where apples are lightly coated and toss lightly. Pour mixture into selected serving dish. Top with grapes, dried cranberries and nuts if desired. Garnish with bouquet of long whole cinnamon sticks, fresh vanilla beans and a fresh branch of cranberries (no, I didn't get this from Martha, it's a Wil Roche original). Chill if needed, no longer than an hour, or serve immediately.

ingredients, wedges, apples, lemon, cold water, red grapes, cranberries, nuts, heavy cream, sugar, cinnamon, nutmeg, allspice, salt, vanilla bean, honey

Taken from www.epicurious.com/recipes/member/views/cinnimon-apple-medley-1212034 (may not work)