Cider Poached Apples

2 apples (I used ambrosia, but you can use your favorite variety)

2 Tbsp butter

1 C. Apple cider

1/4 tsp cinnamon

dash nutmeg

1 Tbsp honey

1 tsp vanilla

 

Peel, halve and core apples and set aside. Heat a large saute pan over medium heat. Add 2 Tbsp butter to the pan and allow to melt. When it begins to brown slightly, add honey, vanilla and spices. Stir briefly then add apples cut side down (rounded side up.) Let the apples sit in pan until caramelized, then add apple cider and cover. Cook for 5 min then check consistency of apple; it should be soft with the flesh easily pierced through, but still able to hold it’s shape. Remove apples from pan and place on a serving platter. Cover completely with aluminum foil to keep warm. Continue cooking the remaining liquid, stirring occasionally until it reduces and forms a syrupy consistency (you may need to add more apple cider.) Remove from heat. Cut a small piece of the rounded part off of the poached apples so the apple can sit flat like a bowl. Serve with a scoop of vanilla or caramel ice cream and top with syrup. For a healthier option, omit the ice cream (it will still taste delightfully sweet and decadent.) Enjoy!

Acorn Squash with Crème Fraîche

When I think of fall, I think squash, hot drinks, warm spices and baking. With Thanksgiving right around the corner and the fall harvest in full swing, I became inspired to enjoy the best of what fall has to offer. Bonus tip: Try adding fresh roasted apples into this mix!

1 large acorn squash (about 2 ½ lbs)

Sea Salt

1 oz. Fresh Sage, finely chopped

4-8oz mascarpone cheese, to taste

Preheat oven to 425° and line a baking sheet with parchment paper. Cut squash in half and scoop seeds out. Place cut side down on a baking sheet and bake for 1 hour or until very soft. Let stand until cool enough to handle, then scoop flesh out into a serving bowl. Meanwhile, heat ½ cup mascarpone in a small sauté pan over medium heat until melted. Add chopped sage and swirl in pan or stir with a spoon until sage releases its aroma. Remove from heat and add to acorn squash mixture. Scoop remaining mascarpone into mixture and mash with a fork until combined. Serve hot.