North Carolina apples work perfectly in these recipes

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GREENSBORO, N.C. — It’s apple harvest time in North Carolina and there are so many ways to enjoy all the varieties of the state’s apples. Chef Jay Pierce joined us at the Greensboro Farmers Curb Market to show us four new apple recipes.

Apple Bread Pudding


  • 4 diced Brioche buns
  • ¾ cup of brown sugar
  • 1 ½ cups of whipping cream
  • 2 cups of milk
  • 4 beaten eggs
  • 2 teaspoon of vanilla Extract
  • ¼ teaspoon of ground Allspice
  • ¼ of shaved white chocolate white chocolate
  • 1 cup of  chopped, dried apples
  • 2 grated apples
  • 6 tablespoons of unsalted diced butter


  1. Preheat oven to 350 degrees. Lightly toast diced bread in the oven
  2. spray a 9  x 13 baking pan with pan spray
  3. In a bowl, combine brown sugar, cream, milk, and eggs. Add vanilla, allspice, bread, chocolate and both kinds of apples. Stir to mix well and transfer to prepared pan. Dot top with butter. Bake until set, about 45 minutes.
  4. Makes – 6 portions

Hard sauce

  • 2 cups of heavy cream
  • 1/2 cup of brown sugar
  • 1/3 cup of spiced rum
  • 4 tablespoon of unsalted cubed butter
  • bring cream to a simmer over medium heat; stir in brown sugar
  • When dissolved, add rum and whisk in butter

Apple, brie & ham baguette

  • ½ of a split open baguette
  • 2 tablespoons of unsalted butter
  • 1 sliced tart apple
  • 2 ounces of thinly sliced country ham
  • 2 ounces of sliced brie
  • 1 ounce of baby kale


  1. Toast baguette and spread each side with butter
  2. Spread ham on one side, brie on the other
  3. Kale on the ham and apple slices on the brie
  4. Stack so that apples go on the kale and you have a sandwich

Angel hair pasta w/ apples, pecans, and blue cheese

  • 2 tablespoons of butter
  • 2 tablespoons of minced garlic
  • 1 teaspoon of Kosher salt
  • ½ cup small of diced apple
  • 1 pound of cooked angel hair pasta
  • 4 tablespoons of blue cheese crumbles
  • 2 tablespoons of chopped green onions
  • 2 tablespoons of candied pecans


  1. Melt butter in a sauté pan over medium heat
  2. Add garlic and cook 2 or 3 minutes until fragrant and golden
  3. Add salt and apples and heat through
  4. Add cooked pasta and toss to coat
  5. Divide pasta between four serving bowls, twisting and mounding it in the center.  Sprinkle cheese, onions & pecans over all
  6. Serves 4

Apple-bacon jam


  • 1 hardwood smoked bacon
  • 1/4 cup of sorghum
  • 2 tablespoon of cider vinegar
  • 3 sprigs of fresh thyme
  • 1 cup of yellow onions
  • 1 diced sour apple


  1. Cook in a saucepan, render bacon
  2. Add onions when half cooked
  3. Add apples, sorghum, vinegar, and thyme when onions are golden
  4. As liquid comes to dime-sized bubbles, allow the dish to cool

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