Spiced Apple Cider Poached Apples

I apologize as I forgot to take photos of my poached apples when they were in the pot and first served to my guests looking their best.  This is the last of them and not especially photo-worthy.  I will make again in the near future and post better photos.

These are delicious and have many flavors coming together to make these a fall favorite.  Easy to make, you can substitute pears, peaches or both.  Firm fruit works best.

Ingredients

1/2 gallon apple cider, farm fresh preferred (rinse and set the container aside for use later, See 2nd note below)
1/2 c brown sugar
Zest from an orange, in large pieces
3 whole cloves
2 small cinnamon sticks
3 star anise pods
1 vanilla bean slit down the middle and cut in half
6 firm apples, peeled, halved and centers removed.  Try to keep stems in tact for presentation.
Cinnamon, optional
Nutmeg, optional
Sweetened Whipped Cream, optional

Bring all except apples to a boil in large pot.  Lower to a simmer, add apples and cook apples for approximately 20 minutes; turning occasionally, until tender.  Turn off heat and let come to room temperature before serving.  Sprinkle with cinnamon or nutmeg if desired.  Can also service with fresh sweetened whipped cream.

Note: Soft apples, like McIntosh, will begin to fall apart and cook down after only a few minutes. They will not hold their shape and the spices will not have time to permeate the liquid.

Another note:  Strain the reserved cider mixture back into the container.  Now you have wonderfully delicious Spiced Apple Cider!

Slow Cooker Salted Caramel Apple & Pear Butter

I had apples and pears on my counter aging by the day.  What to make, what to make?  Then I remembered this recipe.  It's so easy it's fool-proof.  I know it doesn't make any sense, but I actually had to go out and buy a couple more apples and a couple more pears to make a full pot.

Here's what you do:

Peel, core and dice up 8 apples (I used a mixture of Granny Smith, Macoun & Cortland)
Peel, core and dice up 6 pears (I used Bosc)
1 1/2 c dark brown sugar
1/2 c apple cider
2 T boiled cider (optional)
1/2 tsp salt
1/4 tsp ground cloves

Put all ingredients in a slow cooker and set the control to low.  Do not remove lid or stir for 12 hours.  After 12 hours, mash with a potato masher or use an immersion blender and blend until smooth.  Prop up the lid by placing the handle of a wooden spoon under it and continue to cook for another 6 hours.  Check the consistency.  If you want it thicker continue to cook up to a total of 24 hours, check every couple of hours for consistency.

Divide into jars with lids and cool completely.  Place in the refrigerator for up to 3 weeks.  Alternatively you use a canning method with a hot water bath.

Apple-Pear Butter is good on biscuits, english muffins, toast, pancakes or waffles or scones.  You can put it on ice cream, in granola, in place of jelly on a PBJ, or any other time you would normally use jam, jelly or applesauce.  Bake it into cookie bars, breads or bundt cakes.  There are many recipes on line.  I served mine with Glazed Bacon & Pecan Buttermilk Scones.  So so yummy!

If you are interested in my recipe for the Candied Bacon & Pecan Buttermilk Scones, this link will take you to my post.

As always, thank you for taking the time to visit!

Honey & Pear Upside Cake

This time of year the pear trees are engorged with their sweet fruit.  There seems to be an abundance this year, and every magazine I open has a recipe or two incorporating pears.  I wanted in on this bandwagon, so here you are.  A wonderful 8" single layer upside down cake with pears as the star!  There are so many wonderful ingredients in this recipe, you will want to drop everything and run to the store so you can get back and put it together right away.  I was dying to get it done so I could bite into it, hoping it tasted as good as it sounds and looks.  It did not disappoint!

Ingredients:
1/2 C Honey
1/3 C butter, melted
2 T light corn syrup
2 Tsp lemon zest
4 Tsp juice from a fresh squeezed lemon
1/2 C chopped pecans
2 Ripe Bartlett pears, peeled & chopped into 1/2" chunks
1 1/2 C old fashioned rolled oats
1 C all-purpose flour
3/4 C packed brown sugar
1/2 C chopped pecans (in addition to the 1/2 c listed above)
1 Tsp baking powder
1/2 Tsp baking soda
1/2 Tsp salt
2 eggs, lightly beaten
2/3 C buttermilk
4 T butter, melted
1 1/2 tsp vanilla

Directions:
Preheat oven to 375 degrees. Generously grease an 8-9" cake pan or cast iron skillet.  I used a skillet.  Set aside. In a small bowl combine the honey, 1/3 C melted butter, corn syrup, lemon zest & juice. Stir in the first 1/2 chopped pecans.  Pour into prepared cake pan and top evenly with chopped pears.

Place oats in a blender or food processor and process until finely ground. Transfer to a large bowl. Stir in flour, brown sugar, 2nd 1/2 C of chopped pecans, baking powder, baking soda & salt. Make a well in the center.

In another bowl combine eggs, buttermilk, 4 T of melted butter & vanilla.  Pour egg mixture into well in flour mixture. Stir just until moistened (batter will be lumpy). Pour batter over pears and spread evenly.

Bake 30-35 minutes or until tester inserted in the center comes out clean. Immediately invert onto a plate and scrape an remaining honey mixture over the cake.

Serve warm. Makes 8 servings.
*Serve with sweetened whipped cream sprinkled with fresh grated nutmeg, if desired.

This recipe was adapted from the Honey-Glazed Buttermilk Coffee Cake recipe featured in the Better Homes & Garden Fall Baking publication.