People sometimes forget the obvious: baked apples. To make prep speedier, I’ve mixed softened butter with brown sugar, spices, raisins, etc., then formed it into a bar, which I freeze. I then slice the bar into a french-fry shape so when I want to bake an apple or two, I can quickly stuff a piece into the cored fruit.
I was lucky enough to run into the woman who’d created the yummy apple condiment that accompanied the roast pork I had at a restaurant. All it was was peeled, diced firm apples, gently stirred with (grade B) maple syrup over med heat in a wide, shallow pan until the juices/syrup reduced to a thick glaze. If you want it for a strictly savory application, you can add mustard, herbs, etc. But left as is, it also works well over ice cream or pound cake.
