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1
Place the dry apples and cherries in a heatproof bowl and add in the boiling water.
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2
Let sit for 30 min.
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3
Heat the extra virgin olive oil in a small saucepan over medium heat.
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4
Add in the onion and cook till softened, about 6 min.
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5
Add in the diced apple and saute/fry 1 minute more.
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6
Deglaze the pan with the white wine and the white wine vinegar.
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7
Add in the dry fruit and soaking liquid to the onions and apples.
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8
If dry, add in a little more water.
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9
Add in the cayenne pepper and bring to a boil.
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10
Turn down to a simmer and cook for 30 min or possibly till sauce becomes a thick chutney consistency.
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11
Check for seasoning.
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12
You may want to add in more cayenne pepper to spice it up.
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13
Potato Latkes:Preheat oven to 200 degrees F.Peel and grate the potatoes and the onion.
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14
Place the grated potato and onion in a cloth towel and squeeze excess water from the mix.
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15
Place into a medium bowl and add in the flour, egg, baking pwdr, chives and season.
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16
Mix well to combine.
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17
Put the oil in a medium saucepan over medium-high heat till a thermometer reaches 340 degrees F. In small batches, drop heaping Tbsp.
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18
of the mix into the warm oil and fry, turning once, till golden brown and cooked through, about 4 to 5 min.
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19
Drain on paper towels to remove excess oil and keep hot in the oven till ready to eat.
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20
Serve Potato Latkes with the Dry Apple and Cherry Sauce and lowfat sour cream.
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21
You'll need a sugar thermometer to judge the temperature of the oil.
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22
After seasoning the raw potato mix, fry a tiny bit off and taste it to see if it needs more salt.
