Which is the most sighed moment of a dinner? I have observed people and friends in restaurants. Some pick at food like birds, some eat even the last crumb in the plate, but the most awaited moment is the dessert. We can indulge in elaborate desserts like work of art, warm desserts to eat with a spoon, desserts drowned in alcohol, or ice cream layered with a cake as a semifreddo, desserts are available in all sorts of flavors, they are all such decadent bites and lift the spirits.
However, after a substantial dinner I don’t think it is necessary to add more calories with a rich, over sweetened dessert. A fruit dressed up with a few nuts will give you the same feeling of indulging without those harmless calories.
This is one of my solutions: Baked Apples with nuts and dried fruits, an ancient recipe from Puglia, South-East Italy, the region I come from. Find this and similar recipes in my book: ©Sins Of A Queen – Italian Appetizers and Desserts – Amazon: http://goo.gl/xUZfk0
A handful of unsalted walnuts or almonds
Apples as many as you like
Brown sugar to your liking
2-1/2 cups of orange juice
Grated, or Julienned orange peels
A dollop of butter
In the oven roast shelled nuts a 350° F. for less than 10 minutes.
Coarsely chop them and set aside.
Cut in half the apples the long way. Take out the center core.
Place all the sliced apples in a baking dish, cover with 2-1/2 cups of orange juice.
In the center of each apple add a dollop of butter, drizzle Grand Marnier over and sprinkle brown sugar to your liking.
Bake for about 10 minutes, apples must be a bit crunchy.
Before serving add chopped nuts, dried raisins and grated or Julienned orange peels (use only the thin layer of the exterior skin of the orange, not the white spongy part).
Serve warm as is, or let the apples cool down, then add ice cream of your liking.
Personal Note: My mother, in place of dinner, twice a week ate a good size bowl of this specialty without ice cream.
This is a healthy way to keep your weight under control. Enjoy it.
This post is in response to WordPress Weekly Photo Challenge – https://dailypost.wordpress.com/photo-challenges/dinnertime
Copyright © 2016 Valentina Cirasola, All Rights Reserved
Valentina Cirasola is the designer who cooks. She has a deep interest in food, which led her as an autodidact in the studies of food in history, natural remedies, nutrition, well-being and learning food of the world. She wrote two books on Italian regional cuisine and one book on color theory, in which she included one recipe for each color. Robert Taitano, a friend and business associate of http://www.wine-fi.com says:
“Valentina – an International Professional Interior Designer is now giving you an opportunity to redesign your palate”. Get your copy of Valentina’s books on