September 1

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.

Apple Pie Granita

(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)