Chef Paul Lynch from FireLake Restaurant prepared the dish, using ingredients from Pepin Heights Orchard

3 lbs Tart cooking apples (approx. 6) 
1 lb Yams 
1/8 c Brown sugar 
3 T Maple syrup 
10 T Butter, unsalted 
1 T Rosemary, chopped 
Salt & White pepper

Peel, core, and slice apples, and cut slices in half. Peel yams, cut in half end to end, then slice 3/8″ thick (creating half circles). Alternate 1 slice of yam with 2 slices apples in baking pan. Drizzle with maple syrup and chopped rosemary. Sprinkle with salt and pepper. Cover with aluminum foil and bake at 350° for one hour. When tender, remove from oven and drain remaining liquid. Reserve liquid for cider reduction glaze.

Cider Reduction:

1 qt Cider vinegar 
1 c Sugar 
1 gal Apple cider

In a heavy bottom pot, melt sugar over medium high heat. When sugar is melted (careful not to burn), add cider vinegar and reduce liquid to 2 cups. Add apple cider and reduce to 48 ounces. Mix 2 parts cider reduction with 1 part yam and apple cooking liquid. Drizzle over cooked apples and yams.

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