One of my least favorite Winter treats growing up was when my mum used to make roasted apples.  I don’t know how she prepared them but it seemed to me that she would just take apples and stick them in the oven and roast until there was nothing left but a pile of mush!  It wasn’t until I was in charge of my own kitchen that I learned to appreciate roasted apples, only I pan roast them rather than oven roast.  And the trick is to start with firm apples and pears!  I still prefer my fruits raw but will occasionally mix up this treat for friends and family members who cannot eat raw foods.

Pan-Roasted Spiced Apples & Pears

2 whole apples (Granny Smith or Honey Crisp are my favorites)
4 whole pears
1/3 cup sugar
2 cinnamon sticks
1 teaspoon cloves
1 teaspoon black peppercorns, crushed
2 tablespoons salted butter
1/3 cup apple juice
whip cream to serve (optional)

Peel and core the apples and pears.  Cut the apples into quarters and the pears into halves.

Sprinkle sugar over bottom of heavy non-stick skillet over medium-high heat.  Stir slightly to allow sugar to rest in an even layer on bottom of pan.  Add a little bit of water and stir until sugar melts and begins o caramelize at the edges.  Add the spices and butter.  Stir gently with a wooden spoon to mix the caramel and butter together.  Be careful: the mixture may spit and bubble!

Once the butter and caramel are incorporated, turn the heat to high and add the apples and pears to the skillet cut side down.  Cook for approximately 5 minutes, turning them every minute, until evenly caramelized.

Pour in the apple juice and cook until reduced and thickened.  The liquid should thicken into a syrupy sauce.  Remove from heat and let cool slightly.

Serve fruit in warm plates with the remaining caramel sauce and a dollop of whip cream or ice cream, if desired.

Kitchen Table Talk…

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