pink pearls

We planted two apple trees when we bought the Pumpkin House in honor of our wedding at the Philo Apple Farm (a bit of country paradise in the Anderson Valley).  One is a Pink Pearl, and it is the most magical apple I have ever met.  We took the first fruit the tree produced and brought it to our friends' wedding in Maine many years ago.  At the end of the ceremony Tom gave it to the couple, with a little story about our wedding and the trees.  They both took a bite of the apple, and their jaws dropped in amazement, as it was bright pink inside - like a pink heart sent their way.  Tom and I were equally surprised as we had never had a pink pearl apple before.

Our tree has grown and produces many apples each year.  We aren't always successful at picking them before they drop, and thus we end up with a fair amount of bruised fruit.  This year we put the cut apples in oatmeal (cooking them on top along with the oatmeal and cinnamon, my favorite way to make it) and then made an apple clafouti.  The kids have been requesting that delicious dessert frequently.   This was the first of the season.  It is so easy to make, and so delicious to eat.

Apple Clafouti

Five cups peeled and sliced apples (preferably Philo Gold or other tart apple)
10 tbsp. butter
3 tbsp. Brandy or Calvados
3 eggs
1 cup milk
1 tsp. vanilla
1/2 tsp. salt
1/2 cup sugar
2/3 cup flour

Preheat oven to 400 degrees.  Sauté apples in 4 tablespoons butter until just warm.  Add brandy and continue to sauté until apples are soft.  Reserve the remaining juices.  Meanwhile, in a blender, combine eggs, milk, vanilla, 6 tablespoons melted butter, salt and sugar.  Then gradually add in 2/3 cup flour so you don't get lumps.  Butter a 10" pie plate and preheat at 400 degrees in oven.  Remove from oven and place 1/2 of batter in the hot plate.  With a slotted spoon place hot fruit on batter, reserving juices.  Pour remaining batter over fruit and sprinkle with cinnamon (my addition).   Bake at 400 degrees for 25 to 30 minutes.  [Optional, but oh so good: In a small pan over low heat, mix 1/4 cup reserved fruit juices with 1/4 cup apple cider syrup (from the farm - amazing stuff) or maple syrup to substitute.  Gently warm to make a sauce.]  Serve warm with sauce and/or vanilla ice cream or yogurt.