actually four apples. after not as much motivation as we thought we'd find to bake a peanut butter caramel apple pie this week, we last night went to bed with a copy of october's Gourmet to browse possible Thanksgiving recipes and by chance fell upon Claude Colliot's apple puree with crisp apple skin and spiced syrup. it's been such a warm damp week in town and we promised our grandmother an apple-based dessert for her 87th tonight; we wanted something refreshing and this was it.
four gala apples cored and quartered and cooked in sugar, the meat mashed with butter, the skin crisped in the oven with a little sugar and the cooked sugar simmered with star anise into a spicy syrup. chill one, cool one, contain one and an hour later it's dessert. we couldn't ask for an easier recipe with all the flavor of a pie minus the crust - but the butter's there - and zero waste.
it's been an easy birthday season so far, really easy since we skipped a friend's party last week, but there are two more celebrations saturday night and two more friends coming over Thanksgiving night for whom there's the promise of something sweet with a candle in it. worst case scenario, we stick one in the cranberry sauce.
Just one for Turkey Eve. I'm comin' come hell or high water. There is no more We. Sniff.
Posted by: Alessandra | 20 November 2006 at 15:53