Crispin Honey Crisp Cider Sorbet

I have spent the summer out enjoying the nice warm weather and not writing recipes, but I have to share this one. It's made with one of my favorite varieties of Crispin Cider, Honey Crisp, it's gluten free and vegetarian. After drinking this all summer I wanted another way to enjoy the honey sweetened hard cider. This recipe is very easy and so tasty!



I went out and bought an ice cream maker just to try it out. (So look out for more icy sweets from Tasty Stuffs MN.) If you don't own one, maybe you could make this as a granita by chilling the ingredients in a shallow pan and scraping it with a spoon ever fifteen minutes or so as it sets to create an frozen dessert.

Hint: Be sure all of the ingredients and the ice cream maker's blow are chilled before you start to make the sorbet.

1 3/4 cup Honey Crisp Cider
3/4 cup Sugar
1/4 cup Simply Apple Juice (or use your favorite brand)
1 Tart Apple (I used Granny Smith) - peeled, cored and thinly sliced
1/2 t Grand Marnier



Combine Crispin Cider and sugar in a small sauce pot. Simmer, stirring occasionally, over medium heat until the sugar dissolves. (The left over Crispin should be drunk immediately over ice, by you!)

Add apple slices to cider mixture and cook until soft, about 2 - 4 minutes depending on the thickness of the slices.



Remove pan from heat and stir in your apple juice.

Use a blender or food processor to puree the apple mixture. Don't try to make it too smooth. Think of the texture of fine apple sauce.



Cover the mixture and place it in the fridge until it's completely chilled. Overnight is best.

Pineapple Upside Down Cake

This one's for you Auntie M!



I know this cake has been done before, it's not super original, just my version. It's cooked in a cast iron pan. I guess that's because I'm a Texan, and that's how we do it in the South. If you don't have a cast iron pan, you should get one. Until then, you can melt the butter in a small pot and then pour it into a cake pan. Continue the recipe the same from there.

1/2 cup unsalted Butter
1 cup firmly packed Brown Sugar
1 20oz can crushed Pineapple - drained, liquid reserved
3 Egg Yolks
1 cup Sugar
1 cup Flour
1 t Baking Powder
1/2 t Salt
1 t Mexican Vanilla
2 Egg Whites



Preheat oven to 350°.

Heat a ten inch cast iron pan over medium heat. Add the butter, let it melt, and then turn the heat off.



Sprinkle the brown sugar evenly over the butter.



Evenly place the pineapple over the brown sugar. Use your fingers to gently press the fruit up to the sides of the pan.