| 4 APPLES – Golden Delicious, Jonagold-your favorite crisp apple | 6 TBS RAISINS – Golden raisins or any diced dried fruit such as apricots |
| 1 ½ TSPS CINNAMON | 1 PINCH NUTMEG |
| 3 TBS WANUTS or PECANS | 4 TSPS HONEY |
| 1 CUP APPLE CIDER – not juice | ¼ CUP ITALIAN SWEET WINE* |
Preheat oven to 350º
Peel apples only halfway down and with a corer remove stem and core being careful to not cut all the way through the bottom.
Put the apples in a 8X8X3-inch baking dish and set aside.
In your food processor, mince the raisins, cinnamon, nutmeg and nuts. Pack this mixture into the hollow of the apples. Top each apple with a little honey. Mix the apple cider and wine and pour into the bottom of the baking pan. Sprinkle additional cinnamon over each apple and then spoon a little of the cider/wine juice over each apple, too.
Bake apples until tender – 60 – 75 minutes. Place each apple on an individual serving dish. Pour remaining liquid into a small pan and boil until it thickens – 8-10 minutes. Pour over apples and serve. Perfect alone or when served with ice cream.
NOTE: for the sweet wine I will use VinSanto made by my cousin Andrea in Montefollonico.
BUON MANGIATA!
SWEEET POTATO SPOON-BREAD
Created in individual ramakins and topped
with a caramelized pecan topping.
| 4 MEDIUM SWEET POTATOES – boiled | 1 ¼ CUPS LIGHT BROWN SUGAR |
| 3 EGGS – beaten | 1/3 CUP WHOLE MILK |
| 1/3 CUP ORANGE JUICE | 1-2 TBS VANILLA EXTRACT – to taste |
| ½ TSP GROUND CINNAMON | ¼ TSP GROUND GINGER |
| ¼ TSP SALT 1 CUP SUGAR 1 TSP SEA SALT EXTRA BUTTER – for ramekins | 4 TBS BUTTER – unsalted ¾ CUP HEAVY CREAM 1 CUP PECAN HALVES – toasted |
Preheat over to 350º
In your food processor, pulse the first 9 ingredients (sweet potatoes – salt) until smooth.
Butter 6 ramekins, 4 0z each and divide the processed potato mixture among them. Place on a baking sheet and bake for about 30 minutes until golden brown and slightly puffy. Let cool for about 10 minutes.
MEANWHILE MAKE THE TOPPING:
In a medium, heavy bottomed saucepan over medium heat mix together; 1 cup water and granulated sugar and cook until sugar dissolves, without stirring. Increase the heat to medium high and boil, without stirring until syrup becomes an amber brown color, 5-8 minutes. Remove from the heat and carefully whisk in the cream, followed by the sea salt and butter. Add pecans and stir to coat. Let cool for 10 minutes.
NOTE: Serve by topping each ramekin with a sprinkling of the salted caramel pecans.
BUON M,ANGIATA!
Ancora 
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