Autumn baked apples with pecan and dried fruit stuffing

It is that time of year again. It is getting cold, wet and blustery outside, Autumn is now in full swing. The rain was so heavy this evening that my bicycle brakes failed on me as I was hurtling down a hill, narrowly missing a head on collision with an oncoming bus. Thankfully I weaved onto the path just in time, but it put the s**ts up me enough to think it may be time to buy that new bike I've been banging on about for an eternity. But anyway, enough about my near-death experiences, Autumn is a time of soft fruits, golden trees, soft light and harvest moons. I do love this time of year.

This is a proper Autumnal recipe. Hot, soft baked apples with nuts and dried fruit and a big dollop of hot custard. I imagine Greek yogurt would go well with this too, or good quality ice cream. This recipe wasn't spiced, however to make this an even more special seasonal dish, adding any or all of the traditional Christmas spices* could set this recipe alight.

This is my Mum's recipes. She doesn't remember where she got it from, so all measurements are estimated (as with all my recipes.. sorry, it runs in the family). It is really easy, and you can use whatever you have in the cupboards. It is highly adaptable. The recipe can easily be doubled, tripled, quadrupled, whatever you like. A great, easy, healthy dessert.

Autumn baked apples with pecan and dried fruit stuffing 

 Serves 3 (can easily be doubled)
3 large eating apples
30g butter/ non-dairy margarine
45g demarera sugar
1 tsp mixed spice* (see below, optional)
Handful pecans (and/or other nuts, flaked almonds are LOVELY)
Handful raisins, sultanas, cranberries (or whatever you have)

1. Heat the oven to 200 degrees
2. Core the apples using an apple corer
3. Score the outside of the apples, just above the centre
4. Mix the butter, sugar, spice (if using), nuts and fruits together in a bowl
5. Stuff the mixture into the cored apples
6. Place the apples in an oven proof dish
7. Pile any extra mixture on top of the apples
8. Add a splash of water to the dish to help the apples soften in the oven
9. Place in the oven for around 35 minutes, until the apples are soft
10. Place an uncooked pecan on top of each baked apple
11. Serve with custard, Greek yogurt or ice cream

*Spice mix
You can buy mixed spice from the supermarket, or make your own.
1tsp ground cinnamon
1tsp ground allspice
1tsp ground ginger
1tsp ground cloves
1tsp ground nutmeg
1 tsp ground coriander

1. Blend all spices together, and store in a sealed jar away from light.

Pineapple and passion fruit crunch

My friend asked me to bring a dessert to hers on the night of her dinner party. I was at work, so I had to think fast. I remembered I had some tinned pineapple rings in my cupboard at home, and there was an abandoned passion fruit in our fruit bowl at work, so I began to think up recipe ideas using those two ingredients. I had been munching on my homemade cookies I had brought into work all day, so I wasn't in the mood for something really heavy. So I came up with a healthier version of a cheesecake, without the cheese.

After eating this I have thought of other ideas to improve it, but ultimately it was a dessert that pleased everyone, cheap to make and took only 20 minutes to prepare.Winner! I think instead of plain Greek yogurt, using coconut Greek yogurt would work excellently. Also maybe flambeing the pineapple with rum could be yummy. It would then adopt the well suited name of Caribbean crunch. Please note I haven't tried this, they are just ideas in my head.

Pineapple and passion fruit crunch

Serves 6-8
Pack ginger nut biscuits, smashed into pieces (still chunky)
50g butter
300g Greek yogurt (or coconut Greek yogurt for variation)
3-4 tbsp honey
1 large tin pineapple chunks
1 passion fruit
(Variation: sot of dark rum)

1. Heat the butter in a saucepan and add the ginger nuts. Stir to cover and press into a dish about 10 inches by 6. Place in the fridge (or freezer to speed things up)
2. Heat a griddle pan on a high heat. Drizzle some of the honey over the pineapple rings and place the rings in the pan. Cook for 4-5 minutes on each side, or until they brown where they touch the griddle pan. (For variation add rum to hot pan and simmer off). Place on a plate and place in the fridge (or freezer) to cool.
3. Mix the Greek yogurt in a bowl with the rest of the honey. 
4. Take the ginger nut base out of the fridge and pour on the Greek yogurt.
5. Place the pineapple rings on top of the yogurt.
6. Slice the passion fruit in half and drizzle over the pineapple. 
7. Ready to serve in under 20 minutes.