Watch 'Cooking With
PEI Potatoes'
with Heather Moyse
R.A. Rose & Sons profiled on
Episode 3 Food Country with
Chef Michael Smith
Recipes
| Potato and Chicken Lasagna
| Kids and Carbs Tex-Mex Potatoes
| Garden Fresh PEI Potato Salad
| Chicken Pot Pie with PEI Potato Topping
| PEI Potato Vegetable Layers
| PEI Potatoes with Bacon and Onion
Potato & Apple Pie
Try PEI Potatoes in this sweet dish, for added nutrition to your dessert!
| Ingredients | ||
| 4 | large potatoes (peeled) | 4 |
| 4 | apples | 4 |
| 2 tbsp | butter | 50 ml |
| 4 cups | simple syrup (equal parts sugar/water) | 1 litre |
| 1 | whole cinnamon stick | 1 |
| 1 | star anise | 1 |
| 1 tbsp | brown sugar | 25 ml |
| 1 tsp | cinnamon ground | 5 ml |
| 1/2 cup | raisins | 125 ml |
| 2 cups | chopped pecans | 500 ml |
Add 2 cups water and 2 cups of sugar to deep pot. Bring to a simmer until sugar is dissolved (simple syrup). Remove ¼ cup of simple syrup and set aside. Keep remaining simple syrup on medium heat adding the cinnamon stick and star anise. Slice potatoes ¼ inch thick and add to the pot of simple syrup. Let potatoes steep in syrup until just tender. Remove the potatoes from the syrup and set aside. In a mixing bowl toss the ¼ cup of simple syrup with chopped pecans and set aside. Peel and slice apples. Sauté apples with butter, brown sugar, ground cinnamon and raisins. Layer the potato slices and sautéed apples alternately in pie crust. Top with simple syrup coated chopped pecans. Place in preheated 350 degree oven for approximately 25 minutes.
Recipe from the Royal Agricultural Winter Fair, prepared by Chef Gordon Bailey, chef and owner of Lot 30 in Charlottetown, PEI