Method

1. Whisk egg white in a medium bowl until foamy; add the balance of the batter ingredients and whisk until smooth.  Set aside.
2. Slice apples with a mandolin so they are evenly sliced.
3. Pour 2 inches canola oil into a deep cast iron skillet.  Heat until a dot of batter in the oil sizzles.
4. Dip apple slices in the batter, shaking off any extra for an even coating.  Fry 4-6 slices at a time in a single layer, keeping them separated, about 2-3 minutes on each side until golden brown.
5. Drain on a plate lined with paper towels and sprinkle with sugar topping.
6. Serve immediately with salted caramel sauce for dipping.

Method

1. In a medium skillet over medium heat, heat the olive oil, adding onions and 3 pinches of salt. Stir and cook for approximately 10 minutes, then add honey and black pepper and continue to cook until onions are transparent and caramelized.
2. While onions are cooking, mix dipping sauce together and set aside.  Place bacon in a single layer on a plate between paper towels, and cook in microwave approximately 4 minutes.
3. Butter sourdough bread. On each unbuttered side, place 1 slice cheese. Layer bacon, apples and onions between two slices of bread and cheese.
4. Heat a large skillet on medium high heat and place sandwiches, buttered side to skillet, cooking approximately 3-4 minutes on each side until cheese is melted and outside of sandwiches are crispy and golden.
5. Serve sandwiches with Honey rosemary dipping sauce and remaining sliced KOUR® Apples.

Instructions

1. Place all ingredients in a large saucepan.
2. Simmer over medium-low heat, stirring occasionally, for about 15 minutes until apples are soft.
3. Blend with immersion blender until smooth, or leave somewhat chunky if you prefer.

Method

1. In a large mixing bowl, combine dried KORU® Apples, dates, sliced almonds and rolled oats.
2. Place honey and peanut butter in a small saucepan and warm over low heat until smooth.
3. Pour honey mixture into the mixing bowl and stir to combine.
4. Spoon the mixture into an 8x8 baking pan lined with baking paper.
5. Place optional whole almonds on top to decorate bars.
6. Cover with another sheet of baking paper and press firmly with a metal spatula.
7. Cool in refrigerator, then remove from pan and cut into 16 bars (A pizza cutter works perfect for this!)
8. Keeps several days in airtight containers, or freeze for future use.