From Summer to Fall

The leaves, they are a tumbling and fall is finally here (78 in late October in the northeast is a bit creepy anyway, don't you think?). The down vests are out, the pumpkins carved and the sandals have, sadly, been packed away in the way back of the closet.

And so, we turn from thoughts of sun kissed succulent juicy fruits, to crisp and tart apples picked right off the tree.

For Summer, we made this recipe for Peaches Marrakesh:

  • Slice peaches in half and remove pit.
  • Place peaches, cut side up, on foil linked baking sheet.
  • Sprinkle peaches with brown sugar.
  • Place peaches under broiler for 6-8 minutes, or until sugar caramelizes.
  • Out of oven, dollop plain yogurt over top of peaches.
  • Sprinkle with Marrakesh Crunch

For Fall, we turn to our friend Becca at for her Baked Apples with Savory Granola....we'll call it Apples Kingston.

As Becca mentions, our Kingston Crunch has a lot of ingredients you'd typically find with baked apples - it's honey sweetened, has pumpkin seeds, coconut oil and coconut chips and golden raisins. But it wouldn't be Spice Trail without, well, spice.

We pack in the ginger, thyme, allspice and scotch bonnet pepper to pump up the volume. We think the blend of savory and sweet is perfect and we love how she's taken something old, a baked apple, and created something new, Apples Kingston.

Let us know how you like it and be sure to share some of your favorite fall old to new recipes with us.


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