It may not feel like it yet on the Suncoast, but autumn is here and soon we hope to be serving warm cider by the fire pit. Fresh from the Farm features Yoder’s produce for honey crisp apples and that I will bake with amazing seasonings and chai tea from the Spice &Tea Exchange.
Recipe adapted from the Spice &Tea Exchange on St. Armand’s circle.
Ingredients
2 Tablespoons mint-chilla chai nilla tea
¼ cup Salted Caramel Sugar
¼ cup Cinnamon and sugar. (The packets come together tied in a bow along with the recipe. Perfect hostess gift)
From Yoders
8 honey crisp or Granny Smith apples
Yoder’s homemade granola
Pumpkin butter
½ cup water
1.75 qt. vanilla ice cream, softened.
Directions
- Heat water to 212 degrees F.
- Steep chilla chai tea for 6 minutes and strain. Allow to cool completely. Stir tea into softened ice cream. Mix thoroughly and re freeze.
- Mix both sugars in a bowl.
- Core apples and hollow out leaving ½ inch wall in each. Coat apples inside with about 1/3 of sugar mixture and bake uncovered for 30-45 minutes or until soft.
- Sprinkle another third of the sugar on the apples once removed from the oven. Cool slightly
- Fill with 1 scoop of the tea-infused ice cream and top with granola and pumpkin butter from Yoder’s produce market.
