Yes, We Cook!

I’m into natural desserts which are generally fruity in nature, though I’m experimenting with raw unsweetened chocolate lately. Perhaps I’ll have a recipe of such soon.

This dessert came about by accident. I actually bought the cranberries to go in a squash and apple roast inspired by Joanne, but then I needed a less intensive thing to do and I really wanted dessert, so this is what happened to the cranberries instead. Well some of them, I still have some left, so perhaps the roasted squash will still come to be.

I cut 3 apples up in bite size pieces, leaving the skin on. I like skin, if you don’t go ahead and peel them.

Then I threw in a few handfuls of cranberries. I didn’t measure. Think about how tart you want your dessert, or alternately how much sugar you want to add or not. I didn’t want to add much sugar and I like things tart so I put what I figured would work out given my desire for sweetness.

I had a juicing orange hanging around from the last batch of pumpkin soup I made so I peeled and cut that up also in bite size pieces.

I tossed this all up in a pot and poured 1/2 a cup of brandy over the top, followed by 1/2 tsp of cinnamon and 1/2 tsp of nutmeg.

Brought it to a boil, then turned it down to a simmer, covered it and let it cook until all the fruit was soft.

I drizzled just a small bit of honey on mine (about a teaspoon) and ate it with chopped walnuts on top. My husband didn’t add sugar but ate his with ice cream. The following day I topped in with plain yogurt after drizzling a bit of honey on it.

It had a delightfully strong brandy flavor even though it was all cooked out.

Related posts:

1. Red wine poached apples
2. Multi-colored chard with dried cranberries and pinenuts
3. Some of the Thanksgiving day spoils
4. Lemon Bars
5. Egg Custard Pie

This entry was posted on Wednesday, November 18th, 2009 at 1:11 am and is filed under Desserts. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.