Autumn is apple time

Written by Joy Paoletti and Judy Vig
Wednesday, 19 October 2011 12:35

It is finally fall, and Joy and I can’t seem to get enough of the crunching of leaves under our feet or the smell of the fireplaces burning as we walk through our neighborhood chatting away about all the delicious recipes we want to try.

The autumn air is so crisp and refreshing it reminds us of football season and cheerleading when we were kids, pumpkin picking and our papa crunching his apple.

Every year as soon as apple picking season starts we remember how Nana would lovingly remind him about eating and crunching his apple like a horse. Oh, those memories...

Our grandmother always made the best apple desserts. Her Happy Day Apple cake is still a treasured favorite for family and friends.

Custards were and still are a favorite of our mom, so Joy and I decided to put the two together: Baked sweet apples and custard — sensational.

Whether you buy the apples from your local grocery store or pick them fresh from the tree, you will love this luxurious apple recipe.

Baked Apples in Vanilla Bean Custard Cream

These fresh picked apples go for a luxurious bath drenched in a silky custard cream.

• 4-6 large golden delicious apples (use what you like)

• 2 tablespoons butter, for baking dish

• 1/4 – 1/2 cup sherry

• 1/4 -1/2 cup sugar

Preheat oven 350F. Butter a baking dish and set aside. To prepare apples, core each one and place in dish. Add about a tablespoon of butter to each, sprinkle with the sugar and drizzle with the sherry.

Bake for 30-40 minutes. Keep checking; every oven temperature is different.

Custard creme

• 2 cups milk

• 1 vanilla bean, split and scraped

• 6 large egg yolks

• pinch of salt

• 6 tablespoons sugar

• 1/4 cup flour

Bring milk and vanilla bean to a slow boil. Taste and add more vanilla extract if the bean did not add enough flavor. In a separate saucepan, off the heat, beat the egg yolks and sugar until thick and pale in color. Add flour and continue whisking. Slowly pour in the hot milk to the egg mixture, lower heat to medium low, and do not stop whisking (I burnt the bottom.) for five minutes. Take off the heat and cool slightly. Drizzle over apples and enjoy.