This is one of my favorite recipes that I adopted from a mentor of mine from San Francisco, Allison Rodman. I learned so many incredible things from her in the 1980's and '90's. Granted I usually present it as sliced apples on cheese platters, but once I diced the apples and served it as a chutney, which, tossed with fresh pomegranate seeds and chopped chives is truly lovely. These apples would taste great on lamb burgers. This recipe needs 1 full day to marinate before enjoying. - flavoristabarr —barr
Tart apple slices are marinated in a tangy-spicy blend of orange juice, pineapple juice, lemon juice, chili flakes, and toasted curry powder. The crisp, flavorful apples are a taste revelation. So easy to make, and so amazing to eat. Watch out while toasting the curry powder that it doesn't burn. And the apples don't have to be green. I used crispy-tart Rubyjons; they look equally beautiful. - Apple Annie —The Editors
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