A few snaps from our weekend…
Playing with pumpkins…
Walking the now barren and brown fields behind our home…
Grilled pizza for supper and roasted apple sundaes for dessert…
I have a confession to make. This is not the first time I’ve posted about these apple sundaes. In fact, it was just about this time last year that I shared them. Some things are just too good to only share once, right? After making these sundaes for the first time last October, they quickly became a staple in our fall dessert rotation. The recipe for roasted apples comes from one of my favorite blogs, Not Without Salt. A scoop of vanilla bean ice cream easily became their vehicle for delivery, along with a drizzle of caramel sauce and a few toasted pecans.
This year, I roasted chunks of pears along with the apples. After the first bite I found myself saying a prayer of thanks for the creation of pears (I sometimes do things like that) and then devoured the entire bowl.
- Roasted Apple (and Pear) Sundaes
- only slightly adapted from Not Without Salt
- 4 large apples (2 lbs), peeled and cut in 1” chunks (I used 2 apples and 2 pears as a variation)
- 1 3” cinnamon stick
- ½ vanilla bean or 2 teaspoons vanilla extract
- 1-2 Tablespoons dark brown sugar
- 2 Tablespoons butter
- Pre-heat oven to 425 degrees.
- Combine all the ingredients in a roasting pan. Dot the apples/pears with small pieces of the butter. Roast 50-60 minutes, stirring every 15-20 minutes until cooked through and golden around the edges.
- Serve warm, atop vanilla bean ice cream, drizzled with caramel sauce and toasted pecans.
only slightly adapted from Not Without Salt