Buttery Cinnamon Skillet Apples

Dear Gifted Gourmands,
It's cold outside, but that doesn't mean that cranberries are the only fruit I can serve this season, does it?

Do not let the winter month of December keep you from using fruits on your holiday menu. Roast or grill those beautiful figs, pineapples and apples. Don't be afraid of the persimmon, either!

Living in Southern California allows us the luxury of having almost any fruit all year long. However, the price can be high and the sweetness of the fruit can be compromised. With the roasting or grilling process, sugar or wine is almost always being added, so sweetness comes from the additional ingredients. A yummy caramelization results when heat is added.

We use grilled nectarines and apricots on our salads, we poach pears and use for desserts, appetizers and of course, one of our signature salads is the roasted fig with gorgonzola. When it comes to baking, sometimes the most common fruits yield the most outstanding results. Take the demure apple, as an example. Apples best used for baking are Gravenstein, Rome Beauty, Golden Delicious and yes, the Granny Smith. The following recipe is one we love to use for a brunch - you and your guests will be most impressed by both the rich flavor and the presentation.

Buttery Cinnamon Skillet Apples
4 medium cooking apples
1/3 cup butter
1/2 to 3/4 cup sugar
1 tbsp + 1 tsp cornstarch
1-1/2 cups water
1/2 tsp cinnamon

Peel, core and cut apples in half. Make a sauce by melting butter in 10-inch skillet over medium heat; stir in sugar, cornstarch and cinnamon. Mix well and add water.

Add apples to sauce, cover and cook over medium heat. Occasionally spoon sauce over apples as they cook.

Cook 12 to 15 minutes, until apples are fork tender and sauce is thick.

To serve, place two halves in dish and ladle A½ cup sauce over each serving.

Makes 4 servings.

Grilled Figs with Thyme Honey

We love figs, and not just because they are considered an aphrodisiac. Fresh figs are readily available through autumn, and even if they are shy of perfection, they become ambrosial when they are grilled and drizzled with honey infused with thyme. We then present them on a platter alongside crostini slathered with creamy gorgonzola. Delish!

Grilled Figs with Thyme Honey
1/4 cup medium strength honey
6 3" sprigs of thyme
12 large ripe figs
2 tsp extra-virgin olive oil, plus more for brushing
2 tsp fresh thyme leaves

Thyme Honey: Bring the honey to a simmer in a small saucepan and add the thyme sprigs. Let sit off the heat for 15 minutes or more while grilling the figs.

Grilling the figs: Cut figs in half and toss is a small bowl with the 2 teaspoons of olive oil and the thyme leaves. You may use a grill pan or your barbeque; you just want to get a good grill mark, perhaps 1 to 2 minutes on each side.

Use a good quality gorgonzola cheese at room temperature and of course the best quality artesian style baguette to finish this beautiful appetizer.


Cindy and Tamra are very popular at holiday parties, particularly the ones they cater. They also own RSVP Catering.