I’m not saying that we should swear off pastry, or anything. But there is something to be said for just the apples. And the spiced caramel from the apple juices. And the coconut cream melting into everything. You’re just going to have to trust me on this one.
Today marks one year since I started blogging here at The Bright Kitchen. I can’t believe it has been a year – I have learned so much! And I still have so much more learning ahead of me! I guess that’s how these landmarks go. All I know is I can’t imagine life without the blog now, and I’m so glad every time I see that someone has stopped by, or someone has tried a recipe. I like knowing that we are all after some tasty food, regardless of where we live or how our lives are going. The quest for a happy belly is one I share with many, many people out there. And that’s pretty great.
I wish I knew more about what people were doing with the food they cook (other than eating it, obviously!) in their homes. Have you seen the movie Waitress? I love the way the main character names her pies after emotions or situations in her life. Sometimes life happens around food, but more often than not food happens around life, and I guess I’d like to lean more in that direction in the future. I’m not exactly sure how I’m going to do this yet. I guess I’ll see where I’m at in another year’s time.
In the meantime, I cannot urge you strongly enough to get these apples into your life, regardless of any situations and feelings you might encounter along the way. If you can resist eating them all at once and licking the sticky caramel-edged pan, then (a) you are strong, and (b) you can eat these in so many great ways: on your oatmeal, swirled into yogurt, spread on toast, served with a cheese board, as a side with roast pork or cider-glazed chicken. I know I have a thing about roasting apples, but these guys are such a good idea to have around.
This recipe is adapted slightly from Minimalist Baker’s version here.
- 5 medium apples and two small pears, peeled and sliced thinly
- 2 tablespoons lemon juice
- 1-2 tablespoons butter, cubed
- ¼ cup of honey
- 1-2 teaspoons cinnamon
- a tiny pinch of ginger,nutmeg, allspice, and cardamom
- 2-3 tablespoons of corn starch or arrowroot starch or flour for thickening
- 2-3 tablespoons water
- 1 can of coconut cream
- Heat oven to 350F/177C
- Peal and slice apples and pears, keeping slices about the same size. Go for thin -but not wafer thin - pieces.
- Add fruit, lemon juice, starch, and spices to a rectangular baking dish. Toss to coat all the fruit.
- Drizzle the honey over the spiced fruit and toss, then sprinkle over the cubes of butter.
- Cover the dish with foil and bake for about 30 mins, then remove the foil and bake for a further 10 minutes to reduce the caramel.
- Whip the coconut cream - I use Minimalist Baker's web tutorial for this. Or use regular dairy cream, or ice cream.
- Top apples with cream of choice and go to town.
I use Minimalist Baker's coconut cream tutorial here: https://minimalistbaker.com/how-to-make-coconut-whipped-cream/