Ground cinnamon, ground nutmeg and ground cloves sprinkled over peeled and chopped apples kick up the fall flavor in this recipe for spiced apples.
It most certainly is beginning to look, smell and taste a lot like fall and yes, even the holidays.
Earlier and earlier we see holiday articles and postings in our inboxes and social pages, and who can blame those of us who find fall and holiday decorating, cooking and baking news so shareworthy.
October through December is the most wonderful and delicious time of the year.
Into every unseasonably warm fall day some rain must fall for the cold front to move through that’s bringing highs in the low 60s and lows in the low 40s.
Hanging out in the kitchen cooking is oddly relaxing and a great way to spend a rainy day afternoon.
The Home for the Holidays season is right around the corner (can you believe it?), and the sweet and savory recipes to holiday impress by aren’t going to develop themselves.
Do you know what a bowl of softening apples is called?
A local grocery store sells bags of day old produce for $1.00.
My mother, the produce whisperer, hit the market at the precise moment the produce manager was putting out the marked down bags.
She got the price pick of the day, and the deal dished this recipe for spiced apples.
I washed and peeled six apples of assorted variety and color, searched the spice inventory and refrigerator for what’s on hand ingredients, and proceeded to recipe develop.
This recipe is really a no-brainer based on the natural connection between the fruits, flavors and spices we associate with the taste of fall.
Here’s what I came up with.
6 apples, peeled and chopped
1 Tablespoon fresh lemon juice
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1 teaspoon ground cloves
¼ cup firmly packed brown sugar
1 generous Tablespoon fig preserves
2 generous Tablespoons orange marmalade
1 Tablespoon molasses
2 Tablespoons butter
Preheat oven to 300°. Lightly butter baking dish and set aside. Wash, peel and chop six medium size apples.
Place apples in baking dish. Squeeze the lemon juice over the apples. Sprinkle ground cinnamon, cloves, and nutmeg over apples.
Add the brown sugar and stir gently to coat apples.
Stir in 1 generous Tablespoon fig preserves and 2 generous Tablespoons orange marmalade. Spread apples in single layer in baking dish.
Lightly drizzle molasses over apples. Cut butter into small pieces and place on top of the apple mixture. Bake uncovered at 300° for 45 minutes.
Spiced apples pair deliciously with pork tenderloin or spiral ham.
Spiced apples scrumptiously complement a slice or two of toasted pecan-pumpkin bread.
Spiced apples lend the perfect taste of fall to a scoop of vanilla ice cream drizzled with honey.