Fall is the season of pumpkins and apples. It inspires you to create yummy dishes that highlight the harvest. I invited my friend Sarah Mould to come over and make one of her kids' favorite fall dishes. Sarah is very creative in the kitchen and we always have so much fun cooking together. Invite a friend over this holiday season to cook together, maybe your Thanksgiving pies or Christmas cookies. Not only will you be able to whip out your to do list in the kitchen, but you can have fun laughing, sharing a bite or drink together and you will walk away full of life and joy.
Insipred by the Barefoot Contessa Ina Gartner's Applesauce, here is Sarah's Harvest Applesauce. This dish is a not only delicious, it is beautiful as a centerpiece for any special meal.
Gather your apples, the best is a mixture of sweet and sour apples such as Honey Crisp, Granny Smith, Gravenstein, Acane and Gala.
An assortment of pumpkins in different sizes. You can use mini pumpkins, sugar pie pumkins or little gourds.
Wash, peel and slice your apples into a large Dutch oven.
It takes time to peel and slice, but it is totally worth it!
Squeeze your oranges and the lemon into the pot. Use the zest of the fruit to elevate the citrus components. Sugar and spice makes everything nice- it all goes into the pot. Top it off with the sliced butter. Throw it in the oven and let it cook for 2 hours.
While the applesauce is cooking, prep your pumpkins. First, slice the tops off your pumpkins.
Next, scoop out all those seeds....
Rub the insides of the pumpkins with butter, lots and lots of butter.
Sprinkle in the spices either savory, sweet or spicy (chipotle). Lots and lots of spice! After the Applesauce has cooked 2 hours, remove the Dutch oven and fill the pumpkins with the applesauce.
Place the lids on the pumpkins an pop back in the oven for 1 1/2 hours.
This beautiful dish perfect for any tablescape. To top it it off - it tastes divine! Our personal favorite is the chipotle spiced pumpkin.
- 2 oranges, zested and juiced
- 1 lemon, zested and juiced
- 3 pounds apples, mix of sweet and tart
- 1/2 cup, plus more for pumpkins light brown sugar, packed
- 4 tablespoons unsalted butter, plus one pat per pumpkin
- 2 teaspoons ground cinnamon, plus more for pumpkins
- 1/2 teaspoon ground allspice
- chipotle spice blend
- 3 to 4 tiny to small pumpkins