A newer apple, Cameo is a looker! It has bright red stripes over an orange background. Cameo was an unintended hybrid, possibly a cross between the Red and Golden Delicious apples growing near where it was discovered in Washington.
Apple lovers say Cameo is firm but with a thin skin. It has crisp flesh and an aromatic flavor that’s equal parts sweet and mildly tart. Some say the flavor has hints of pear. A mid-size apple, Cameo is harvested in late October and stores particularly well.
Cameo is slower to oxidize (turn brown) than some other apples, which makes it well-suited to fresh-cut fruit and salads.
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Spicy Apple Glazed Meat Skewers
- ¼ cup firmly packed brown sugar
- 2 tsp. cornstarch
- 1 tsp. ground ginger
- 1/8 tsp. cayenne pepper
- 1 cup apple juice
- ¼ cup reduced sodium soy sauce
- 1 tsp. chili garlic sauce
- 18 prepared meatballs, thawed if frozen
- 18 1-inch green pepper squares
- 18 fresh unpeeled Cameo apple wedges
- 18 1-inch pieces green onion
- Green onion tops (optional)
Combine brown sugar, cornstarch and spices in saucepan. Stir in apple juice, soy sauce and chili garlic sauce until smooth. Bring to a boil on medium heat, stirring frequently. Simmer 2 minutes until thick and clear, stirring occasionally.
Add meatballs and glaze on low heat 2 minutes or until meatballs are heated through, stirring occasionally.
Make skewers of one green pepper square, one meatball, an apple wedge and one piece green onion.
Drizzle about 1 Tablespoon remaining glaze onto each serving plate. Arrange 3 skewers on plate. Garnish with green onion top cut into thin strips.
Individual Apple Upside-down Cakes
- 3 Tbsp. butter, melted
- 3 Tbsp. firmly packed brown sugar
- ½ tsp. ground cinnamon
- 4 mdm. (approx. 2 ¼-in. diameter) unpeeled, cored Cameo apples, sliced ½-inch thick
- ¼ cup dried Michigan tart cherries
- 1 box dry yellow cake mix
- 1 cup sour cream
- 1 cup apple juice
- ½ cup vegetable oil
- 3 large eggs
- 1 ½ cups plain granola, finely crushed
- ¾ cup caramel ice cream topping
- ¾ cup prepared whipped topping
Preheat standard oven to 350° F. Spray 12 4 ½-inch muffin cups with baking spray with flour.
For cake, combine butter, brown sugar and cinnamon. Divide mixture evenly between 12 muffin cups. Place one apple slice over butter mixture on bottom of each muffin cup pressing firmly into cup. Fill center with cherries.
Combine cake mix, sour cream, apple juice, oil and eggs in bowl of mixer fitted with paddle attachment. Mix on low speed 30 seconds. Scrape bottom and sides of bowl. Beat on medium speed 3 minutes, scraping bottom and sides of bowl occasionally. Scoop batter into each muffin cup. Sprinkle with 2 Tablespoons crushed granola, lightly pressing into batter.
Bake 30-35 minutes or until wooden pick inserted into center of cake comes out clean. Cool in pan 10 minutes. Run a thin metal spatula around edge of each cake. Carefully invert onto cooling rack. Cool completely.
When ready to serve, drizzle each cake with 1 Tbsp. caramel topping and top with 1 Tbsp. whipped topping.