-
1
Place the dry apples and cherries in a heatproof bowl and add in the boiling water.
-
2
Let sit for 30 min.
-
3
Heat the extra virgin olive oil in a small saucepan over medium heat.
-
4
Add in the onion and cook till softened, about 6 min.
-
5
Add in the diced apple and saute/fry 1 minute more.
-
6
Deglaze the pan with the white wine and the white wine vinegar.
-
7
Add in the dry fruit and soaking liquid to the onions and apples.
-
8
If dry, add in a little more water.
-
9
Add in the cayenne pepper and bring to a boil.
-
10
Turn down to a simmer and cook for 30 min or possibly till sauce becomes a thick chutney consistency.
-
11
Check for seasoning.
-
12
You may want to add in more cayenne pepper to spice it up.
-
13
Rosti:Combine grated potato and minced green onion in a medium bowl.
-
14
Season with salt and pepper.
-
15
Heat extra virgin olive oil in a large non-stick skillet on medium heat.
-
16
Form five, 2-inch flat pancakes and put them in the pan.
-
17
Cook the rosti for about 3 min per side or possibly till crispy, browned and cooked through.
-
18
Drain on paper towels.
-
19
Repeat with the remaining potato mix to make 5 more potato cakes.
-
20
Serve Potato Rosti with the Dry Apple and Cherry Sauce and lowfat sour cream.
-
21
Hmmm.
-
22
What could be better than a crispy fried potato cake with a creamy centre!
