Now that September is coming to an end, I can FINALLY fully embrace fall.
I snickered when Shipyard Pumpkin was out before my pool closed. I groaned in disgust when all things Halloween and autumn started popping in local stores.
But now’s the right time. The weather is fully cooling off, I’ve bought myself some fabulous new boots, broken out the sweaters and of course, gone pumpkin and apple-picking.
Apple-picking is somewhat of a tradition (OK, it’s only our second year) among the girls at work and we returned to the orchards this past weekend. Arikka and I were ambitious with our apple recipes and we each brought home a whopping 12.2 pounds of apple, to which we paid a mere $15. It’s always a fun experience and picking the apples is just as fun as eating them.
One of my co-workers, Peter, actually came up with the idea for these apple burritos when he’d had one too many beers at Red Sox game. It turned out to be brilliant though and these burritos are perfect for breakfast or dessert. How awesome is it when a drunk idea actually turns out to be a sober success?!
4 whole wheat tortilla/burrito wraps
2 apples of your choice, peeled and sliced
1/3 cup raw sugar
1/2 cup orange juice
1/2 cup chopped pecans
1/4 cup lemon juice
2 tbsp maple syrup
1 tbsp cornstarch, dissolved in 1 tbsp water
1 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp sea salt
- In a saucepan, cook apples in orange juice, lemon juice, sugar and sea salt over medium heat for 2 minutes
- Bring to a boil, reduce to simmer and cook, partially covered for 5 more minutes
- Add cinnamon and nutmeg and cook on medium heat for a few more minutes, stirring continuously
- Add cornstarch and water and pecans and stir together for another minute, so that most of the liquids are gone and the mixture is sticky
- Remove from heat, add maple syrup and pecans and stir until combined
- Wrap up into burritos and serve!
(cool tree at the orchards at Tougas Farm)