From inthekitchenwithkath.com
(Adapted from a recipe in Molly Stevens’ All About Braising)
Serves 4 - 5
Be sure to line your baking sheets with aluminum foil or parchment paper to keep the apples and nuts from sticking. You’ll be glad you did.
4 large apples (I used organic Braeburn apples)
¼ cup plus 1 tablespoon maple syrup
4 tablespoons unsalted butter, melted
½ teaspoon ground nutmeg (or ¼ – ½ teaspoon cinnamon)
¼ teaspoon ground ginger
Pinch of salt
¾ cup nuts (I used pecans)
Optional, for serving:
Vanilla ice cream or crème fraiche, sweetened or plain
1. Preheat the oven to 400˚. Arrange the oven racks so that one is in the lower third of the oven and the other is in the upper third of the oven.
2. Line two baking sheets with aluminum foil or parchment paper. (One large baking sheet for the apples and one smaller one for the nuts works well.)
3. Cut the apples into small chunks. (With organic apples, I like to leave the peel on; if you prefer, you can peel them.)
4. Toss the apples with ¼ cup of the maple syrup, 3 tablespoons of the melted butter, ground ginger, and salt.
5. Grate the nutmeg over the apples, and toss again. (Or toss in the cinnamon.)
6. Spread the apples out on the large prepared baking sheet.
7. Roast the apples on the lower oven rack for about 15 minutes. Stir them and roast for another 10 minutes. Stir again and continue to roast until the apples are looking a bit caramelized. Total roasting time will be about 35 – 40 minutes.
8. While the apples are roasting, toss the nuts on the smaller baking sheet with the remaining tablespoon of maple syrup, the tablespoon of melted butter, and a pinch of salt.
9. Roast the nuts on the upper oven rack for about 10 minutes, stirring a time or two during the roasting time. Let the nuts cool.
10. If making the dessert ahead, put the cooked apples in an oven-proof dish so they can be reheated later.
11. When ready to serve, heat the apples for about 10 minutes in a preheated 350˚ oven.
12. Serve the apples topped with some of the nuts and some ice cream or crème fraiche.
(I whisked ¼ teaspoon of vanilla and about 1 teaspoon maple syrup into ½ cup crème fraiche to drizzle on top.)