We had a get-together at the beginning of September to celebrate Labor Day with some friends. But last week was our first Dinner Party. I made a small charcuterie board, mulled wine, and a delicious dinner. Dessert was apples soaked in lemon water (so they didn’t brown) and my homemade coconut milk caramel. Everything was perfect until dessert when I realized my son couldn’t have the apples. Ugh! I know he has a rare condition that doesn’t allow him to have fruits or vegetables unless they are cooked (or, at the very least, steamed). I felt horrible! How could I have forgotten??

So the next day I took some leftover apples that I hadn’t sliced, a bunch of the spices from the mulled wine, and fresh ginger to make this amazing dessert.

I was forgiven!

4 Apples, cored

1 c. Applesauce

Fresh ginger, about 1 inch (2.5 cm), grated

cinnamon

nutmeg

Allspice

Star Anise

Cloves

1/4 c. Brown Sugar, approximately, more or less to taste

Can of coconut caramel, optional (see my recipe)

Preheat oven 350°F (177°C)

Gather ingredients.

Line an 8 x 8 inch baking pan with foil.

Core 4 apples and then place in the foil-lined pan.

Place approximately 1 cup natural applesauce in a small bowl.

Break off a 1 inch (2.5 cm) piece of fresh ginger and scrape off skin with a spoon.

Grate ginger into applesauce and sprinkle in your spices. If you need to use a spice grinder (like I did), I recommend sifting to remove any larger pieces.

Add approximately 1/4 cup brown sugar (more or less, depending on your taste)

Mix everything together and give it a taste. Do you like it? Want more sweetness? Add more brown sugar. Want more spices? Add them!

Fill the center of the apples all the way to the top (and overflowing is ok)!

Place in your preheated oven and bake 1-1 1/2 hours, depending on how soft you want your apples. If you press a knife through the skin, how easy does it go through? That will help you determine how soft the apples are.

Serve warm.

*Optional, drizzle with caramel!