This week we all have Tom to thank for this recipe. Apparently he isn’t getting enough Worcestershire sauce in his diet.
These are Worcestershire Apple Halves!
- 3 large cooking apples
- 1 cup sugar
- ¼ teaspoon salt
- 1 cup water
- 2 Tablespoons Worcestershire sauce
- Wash, peel and core apples. Make syrup of sugar and Worcestershire sauce, salt and water.
- Cut apples in halves and add to liquid. Cook uncovered until tender, turning frequently.
- Remove apples from syrup. Continue cooking syrup about 5 minutes or more or until thick. Pour over apples and serve.
This recipe comes from The B.C. Apple Recipe Book, courtesy of the Apple Growers of British Columbia.
This book actually has some great advice for keeping apples. “Handle apples like eggs,” the book says, “Apples bruise easily and are a delicate fruit.” It also advises keeping apples in a cool, dark place like in a raised box in your basement or in your refrigerator.
And then it unleashes the “Recipes for Something Different” section, where this little beauty of a recipe was hanging out. When I first saw it I was horrified, then I thought it could work. It was worth a shot, at least. Maybe it would make a sweet and savory side that you would serve as a relish for a meat dish. Maybe.
“So,” I said to Tom, “Here are your choices for the recipe this week.” I handed him a stack of cookbooks.
“I’ll take the good one.”
“Please. No you won’t.”
“You’re right.” He handed me the recipe for Worcestershire Apple Halves. “Who am I kidding? I’m picking a gross one. I always pick the gross one.”
“How are they?”
“I don’t know. You try them.”
“Oh no. No, no, no. This was your idea. And when you tell me to try it, it’s never good. I don’t want to try them.”
“I can’t explain this flavor to you, you have to try it.”
“Yes. It’s your blog. How are you going to write the post if you don’t try it?”
“Fine, fine. I’ll do it.”
The Verdict: No
From The Tasting Notes:
To say that these were disgusting would be letting these things off easy. They were repulsive. I spat my bite out and then had to rinse out my mouth with water to get rid of the taste. It wasn’t that the Worcestershire sauce didn’t go with the apples, it did. And we all know that sugar and apples get along famously. No, the real onion in the ointment was the sugar and the Worcestershire sauce together. They hated each other, and they let your mouth know that on no uncertain terms. The meaty taste of the sauce with the ultra-sweet sugar syrup just did not go at all. It would have been much better if the amount of sugar had been cut, or if it was made with bitters, or something similar. No Worcestershire and sugar. Just no. Tom didn’t spit his out, but he didn’t care for the taste.
Update: It has been pointed out to me by several kind commenters that there is a similar English condiment to this called pickle, which is a sweet relish made with Worcestershire sauce. You are supposed to serve it with English cheddar, usually on a sandwich or as a side. I am assuming that this is trying to be a quick version of that condiment along the same lines, though it’s not entirely the same because no apple half is going to fit on a sandwich. It’s almost like someone tried to cross English pickle with stewed apples. Anyway, I have no desire to try it again with cheddar, but if anyone likes English pickle or feels brave, you can try this recipe with a piece of cheddar and report back to see if there is an improvement!