april showers bring may flowers, but april snow calls for dessert!
we awoke to a soft glistening blanket of snow on the ground. after yoga this morning and i few errands this afternoon, we’ve stayed fireside. the snow fell off and on all day, including a batch that looked like that futuristic pebble ice cream.
now it’s late…i’m cold, tired, and want a slice of warm apple pie while i watch this classic SNL – barkley vs. barney, stuart smalley, gap girls, nirvana, deep thoughts by jack handey, and coffee talk -love it all. anyway, this dish is like an easy, crust-less apple pie and can be scaled up easily to feed a crowd. because we’re using booze and a bit of spice, it gives these apples a touch of much needed sass on this snowy spring evening.
– ingredients –
- 1/4 C chopped pecans
- 1/2 tsp olive oil
- 1/4 tsp chili powder
- 2 large apples
- 1 lemon wedge
- 1/4 C maple syrup
- pinch of cardamon
- pinch of nutmeg
- pinch of cinnamon
- 1 tsp vegan butter
- 1/4 C white wine
– directions –
- preheat oven to 375 and toast the pecans in a small skillet, after a few minutes drizzle in the olive oil and sprinkle with chili powder, then remove and allow to cool
- use a melon baller to dig out the core of the apples to within a 1/2″ from the bottom (don’t core all the way through); add a squeeze of lemon inside the core
- place apples into a small oven-proof baking pan with a lid
- mix maple syrup and spices with the cooled pecans and divide mixture into apples
- dot the top of each with vegan butter and pour wine into the bottom of the pan
- put the lid on and bake about 30 mins until apples are soft, but not mushy
notes: if you’re not feeling sassy or want to make a more kid-friendly batch, you can omit the chili powder and substitute the wine with apple juice.