It’s basically a perfect Autumn morning – the sun is shining brightly, I have Rudy Maxa’s episode about Normandy in the background – he’s talking about the apple harvest, Calvados, and Roasted Chicken with Cider and Cream – this is a great episode – if you feel so inclined….
While this is going on, I am celebrating two of the fruits of Fall, Apples and Pears……..
I have been making this adaptation of Ina Garten’s recipe for years. I don’t think it needs ANY added sugar at all. It is wonderful to have this baking away in your kitchen. I have it for an accompaniment breakfast, as a side dish, especially for pork and for dessert, too. It is great with a dollop of Creme Fråiche or Mascarpone and a sprinkle of fresh nutmeg!
ROASTED PEAR AND APPLESAUCE – adapted from Ina Garten
juice of two navel oranges
zest of two navel oranges
juice of one lemon
zest of one lemon
6 macoun apples, peeled, cored and cut into 6 pieces
6 bosc pears, peeled, cored and cut into 4 -6 pieces
2 tsp cinnamon
1/2 freshly grated nutmeg
4 tblsp unsalted butter
Preheat oven to 400F.
In a large dutch oven, add cut up apples, pears, juices, zests, spices and butter. Roast for 1 hour and mash by hand with a potato masher. Let sit for a half hour. Enjoy!
* if you’re feeling a little adventurous, add 1-2 tblsp of calvados or Pear Brandy to your recipe!
I wish you could smell this aroma!
I am actually thinking of adding a half pint of fresh Blueberries or Raspberries OR PEACHES (sigh) to this recipe next time – what do you think? Can also stir in some dried cranberries or cherries!
More Fruits of Fall recipes are to come. I am working on my own Apple Tart with Salted Caramel…. Coming Soon! And, perhaps I’ll make the Roasted Chicken with Cider and Cream sauce for dinner tonight……..http://www.forloveofthetable.com/2011/10/poulet-vallee-dauge-chicken-with.html
Enjoy this glorious day!