Happy fall everyone! Hope you have been enjoying your October so far. We have been patiently waiting for the temperatures to switch from summer to fall, and just this week I can definitely tell a huge difference in the morning and at night. And the leaves are just starting to turn around our house. We visited a pumpkin patch on a 90 degree day the other week, but I still wanted to pretend it was October, even if it didn't seem like it!
I love how sweet this little goat was...but he might have had ulterior motives. Note the handmade sign above Reese's head.
And this because so cheesy yet so cute. Love her smile.
I wanted to share an easy fall recipe that we have been into this month. Not only is it delicious but it is easy to make with any extra apples and pears you might have on hand. Especially apples and pears with bumps and bruises that aren't so lovely to eat raw, or anything extra ripe you forgot about in your fridge. Just peel, toss it all in a pot with a little bit of water and some fresh grated ginger, cinnamon and nutmeg, and you have a perfect spiced applesauce for fall that is naturally sweet with no added sugar. We love it plain, on top of yogurt or ice cream for a treat, or on top of regular oatmeal for breakfast. You can easily double the recipe for extras. No matter how you eat it, I guarantee it won't last long!
Yield: One full 32 oz Ball Jar
- 7-8 medium apples, peeled (we used Fuji and Honey Crisp)
- 3-4 ripe medium Bartlet pears, peeled
- 1-2 tablespoons fresh grated ginger
- 1/2 teaspoon of cinnamon (more or less to taste)
- dash of nutmeg
- splash of lemon juice (optional)
- 1 cup water (add more in small increments while cooking)
- Peel and dice all apples and pears, and add to a large pot.
- Add 1 cup water, ginger, cinnamon, nutmeg and lemon juice.
- Over medium heat, cook for 25 minutes, stirring as you go to avoid fruit sticking to the pot.
- If fruit starts to stick while stirring, add a splash more water.
- Cook until all water is absorbed and apples are soft.
- Use a potato masher to mash up the fruit into sauce.
- I finished the applesauce in the food processor to make it smooth. I did it in small batches, very carefully.
- Enjoy warm right away, or store in a large Ball mason jar in the fridge for up to a week.