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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One of my relatives, Flora, recently discovered an allergic to raw fruits and vegetables.  I’d never heard of such a thing and count my lucky stars that I’m not afflicted with the same allergy… mainly because I love raw fruits and vegetables!

She’ll be over on Thanksgiving.  We usually set the table with fresh fruit – apples, grapes, oranges – but she won’t be able to enjoy any of them.  So I’ll be making a special recipe just for her.

Baked Apples a la Flora

6 medium Honey Crisp or Golden Delicious apples
1 cup walnut pieces
1/2 cup dried cranberries (optional)
2 tablespoons maple syrup
1 tablespoon lemon zest
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/2 cup apricot marmalade
1 1/2 cups apple cider
1 tablespoons butter
1/2 teaspoons vanilla extract

Preheat oven to 375F.  Lightly coat shallow baking dish with cooking spray.

Core apples with an apple corer.  Peel the upper third of each apple.

Using a sharp paring knife, cut a shallow crater around the top of the apple to hold the filling that will go there.  Set aside while you make the filling.

Place walnuts, cranberries (if using) in a food processor.  Chop well, but not fine.  Add syrup, lemon zest, cinnamon and nutmeg.  Pulse to combine.

Place apples in prepared baking dish and press 1/4 cup of filling into each.  Spoon a tablespoon of marmalade onto each apple.

Combine cider and butter in a small saucepan. Heat until melted. Remove from heat and stir in vanilla. Pour over and around the apples.

Cover loosely with tented foil and bake on center rack 30 minutes.  Remove foil.  Baste with drippings.  Continue baking, uncovered, for 20 to 30 minutes, basting often.

Test for doneness with a thin bamboo skewer. Insert and check for resistance. A slight bit of resistance near the center is fine as they’ll finish cooking as they cool.

Let the apples cool in the pan, basting periodically.  Serve at room temperature.

It’s the start of apple season here in Canada.  In a few weeks, I’ll be heading to the Apple Orchard to pick a few bushels of apples.y Yum yum yum!  Last year, I turned all of those apples into a year’s supply of apple pies (I churned out 28!).  Believe it or not, we still have a few left in the freezer.  This year, my challenge will be to make some of the pies gluten-free since it’s not fair to do all that work and then not get to enjoy any of the rewards   Since I’m still a few weeks away from my Orchard visit, I think I’ll take advantage of the apple bounty and slurp down some Apple Pie Smoothies!

Apple Pie Smoothies

1 whole frozen banana
1/2 each peeled, chopped apple
1 cup apple juice
1/2 teaspoons cinnamon
Pinch of nutmeg

Blend all ingredients in a blender.  Great substitute for applesauce!  Control the consistency by adding more or less chopped apple.