Summer went to sleep and the autumn fairy entered. She spread her wand far and wide. In the morning, all that was green had been turned to gold.
One of the things I always looked forward to as a child was apple picking. October would roll around, and off we would go to Styers Apple Farm. The heady aroma of fresh apples combined with apple cider and donuts made me sympathize with Eve. All of that combined is simply irresistible. Back to the story, we were each given a basket to fill with a promise of apple sauce to come and maybe even a Carmel apple.
The apple sauce, just like the jams and jelly, was a whole day of work. We peeled and chopped and cooked down those apples and then got out the canning jars. But, it was worth it. The taste of that delicious applesauce with a pork chop or over vanilla ice cream was the mouthwatering memory that kept us at work.
These days I don’t can applesauce. I find it much easier to make applesauce when I plan on using it. And I now roast my apples with herbs instead of boiling them.
- 6 large apples
- 1 and 1/2 tablespoons of fresh rosemary
- 2 tablespoons of dark brown sugar
- honey and butter
- Cut the apples into disc shape
- Toss the apples with the brown sugar and chopped rosemary
- Layer into a buttered pie pan
- Dot the top with honey and butter
- sprinkle cinnamon
- Roast at 375 degrees for approximately 30 minutes
- Serve warm or at room temperature
Talk soon, ❤️💕 Bernadette