100 Days Project, Dairy Free, Desert, Gluten Free, Recipes, Uncategorized, Vegan (with substitutions)

Day 45 – Baked Apples Stuffed with Candied Ginger and Almonds

Day45

Baked apples make me think of Grandma and Grandpa Mills . . .

Growing up, we had dinner with my grandparents every Sunday. There was a cafeteria style restaurant they liked to go to, and everyone’s favorite from the desert bar was the baked apple. Those baked apples were not nearly as fancy as this Baked Apple Stuffed with Candied Ginger and Almonds recipe from Jerry James Stone and Treehugger’s Green Wine Guide, but it still makes those memories float to the surface.

I had a friend over last night for a Sunday night game of intense competitive Scrabble, which was a game I always played with with my Grandmother as well. Maybe that is why this recipe seemed like the perfect fit. Unfortunately, I got a bit distracted when reducing the syrup and it turned into more of a caramel that almost candied the baked apples, but it was still quite delicious, and I supplemented it with warm maple syrup to make sure the apple was not too dry.

I served the the baked apples with maple walnut ice cream and a small glass of port. The three made quite a good winter desert combination and an excellent Scrabble treat!!

You can easily substitute the honey for another unrefined sweetener for Vegan alternative . . .

Baked Apples Stuffed with Candied Ginger and Almonds

MAKES: 4- 6 Apples, depending on the size of your apples

INGREDIENTS

  • 4- 6 large apples (Rome or Braeburn)
  • 1/3 cup candied ginger, chopped
  • 3/4 cup almonds, toasted and chopped
  • 1/4 cup brown sugar, packed
  • 1/2 teaspoon vanilla extract
  • 2 tablespoons honey
  • 1 1/2 teaspoons lemon zest
  • 1 teaspoon cinnamon
  • 1/2 teaspoon ground clove
  • Water, for the baking dish

Preheat oven to 350 degrees.

Combine brown sugar, vanilla and honey and mix well. Then mix in the ginger, almonds, cinnamon, clove and lemon zest, and set to one side.

Core each apple; be careful to remove all of the stem and seeds. If need be, trim the apple bottoms so that they sit steadily on a flat surface. Place the apples upright in a baking dish, and spoon the filling into hollow of each apple .

Fill the baking dish with enough water to form a 20 mm or 1/2-inch pool around the apples.

Bake for 1 hour and 15 minutes or until the apples are tender.

Transfer the apples to a serving plate with a spatula.

Pour the reaming liquid from the baking dish into a small saucepan, and cook over a medium-high heat until it becomes syrupy, about 15 minutes. This is where you need to make sure not to reduce it too long that it becomes a caramel. Drizzle the syrup over the top of each apple, and sprinkle some additional almonds and candied ginger on top.

ENJOY!!

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Desert, Dips, Condiments and Dressings, Gluten Free, Recipes, Vegan (with substitutions)

Spiced Fruit Compote

Compote

So . . . I was having a discussion this week with a friend about ways to use up large amounts of apples that need eating, and she suggested an apple compote with cardamom, cloves, and ginger.

I was planning on making the Ricotta Stuffed Kumara Pancakes from my Day 24 post for Sunday brunch, and this seemed like the perfect thing to give this already decadent recipe that extra little something special. I used apples, dried apricots, and dried cranberries, but you can pretty much use any fresh and dried fruit combination that takes your fancy.

Making fruit compotes like this is more about adding a dash of this and sprinkle of that rather than an exact science; so the measurements below are approximations. Use your own discretion and tastes to make the recipe perfect for you.

Although I used butter, simply replace it with Olivani or your favorite non-dairy butter like substance, to make this a vegan treat.

Spiced Fruit Compote

INGREDIENTS

  • 4 small apples, chopped
  • 3/4 cup dried apricots, roughly chopped
  • 1/2 cup dried cranberries
  • 2 – 3 tablespoons butter
  • 1/4 cup brown sugar
  • 1 teaspoon ground cinnamon
  • 1 teaspoon fresh ginger, grated
  • 3 – 5 cloves
  • 3 – 5 whole cardamom pods
  • 1/4 cup water

Place the fruit, butter, brown sugar, and spices into a saucepan over a medium heat. Cover the pot, and let the fruit cook down into the the butter and sugar liquid and start to caramelize.

Let fruit cook for 15 – 20 minutes stirring occasionally so that nothing starts to stick to the bottom of the pan. Keep a watch and if there does not seem to be enough liquid add water a little bit at a time. If you like your compote more saucy use more water, if you like it more chunky than use less. You may or may not use the whole 1/4 cup of water.

Taste the compote during the cooking time and adjust spices to your personal tastes.

Before serving, remove the cloves and cardamom pods.

ENJOY!!

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