The sun is streaming through my window this afternoon, as I sit at my little wooden desk. It’s been a good long while since I’ve sat here and I’m truly enjoying it as I absorb the brightness of a gorgeous fall day. Fall light really is unmatched and has a charm that is all its own. These peaceful moments in life can be so centering and are essential to refocusing my mind.
This is a lazy afternoon, but yesterday, instead, was a more active day in which I did a good bit of cooking. I came up with a lovely recipe for fall: mulled baked apples. I think they have the perfect amount of sweetness and spice and I hope you enjoy them!
- 8 medium apples
- 1/3 cup dried plums
- 1/3 cup crushed almonds
- 1/4 tsp cinnamon
- 1/4 tsp freshly grated nutmeg
- 1/8 tsp salt (added to almonds)
- 1 1/2 Tbsp butter, cubed
- 1/3 – 1/2 cup white wine
Core 8 medium apples. (I used cortland and prime gold.) Sprinkle the cinnamon and nutmeg over the apples, allowing plenty to fall inside the cored section of the apple.
Cut 1/3 cup of dried plums into small cubes. Prepare 1/3 cup of crushed almonds and add the salt to the almonds.
Fill the apples, alternating dried plums and almonds, so they are well dispersed. It’s no problem if some of the filling falls out. (In fact, I prefer to have some filling cook directly on the tray.)
Cube the butter and add a piece to the top of the cored area of each apple.
Bake the apples at about 350 degrees F. Let them bake for a couple of minutes and then pour the wine into the cored apples. Allow them to finish baking, until soft and fragrant.