School has started. Some leaves are turning and even falling from the trees. The inevitable shift of seasons has begun...except that it is still warm. Gloriously, sun-shiny warm. Almost 90 degrees and the air heavy with humidity warm. Like summer.
This secretly (well, not so secretly now that I am blogging about it) pleases me. I will be shivering in 30 below wind chills soon enough. Let the sun hang on and warm the days awhile longer. I won't complain.
I will give a nod to the changing seasons with some Apple Pie Granita. It is all the flavor of autumn in a refreshingly cool and icy dessert. Perfect for almost 90 degree temperatures in September.
(adapted from Food and Wine Magazine and Emeril Lagasse)
3 cups apple juice
1/2 cup sugar
1 1/2 tablespoons fresh lemon juice
1/2 teaspoon ground cinnamon
pinch of freshly grated nutmeg
pinch of ground allspice
In a saucepan, combine all of the ingredients and cook over low heat, stirring, until sugar has dissolved.
Pour into an 8-inch square glass baking dish.
Freeze until icy around the edges, about 1 hour.
Using a fork, scrape the icy shards into the center.
Continue to freeze, stirring occasionally, until slushy throughout, about 3 hours.
Scoop into bowls and serve. (Serves 8)
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This looks so interesting Fran. I'm assuming it's best to eat when still slightly soft and slushy.
ReplyDeleteYes, Paula. The granita is like a snow cone or slushy. A very good snow cone. :-)
ReplyDelete