November Days

We've had such a really mild autumn here this year. It has actually been the nicest autumn since I've lived over here. The summer was so wet, bringing us more rainfall than previously recorded in years gone by, but this lovely fall has brought us warm and sunny days, the end result being, fall colours that are more beautiful than has been seen over here in years, and certainly the most beautiful that I have seen.



I am not sure what the reason for it is, but I did hear on the television the other day that it is caused by the combination of lots of summer moisture and warm autumn temperatures. Apparently it develops sugars in the leaves or some such, resulting in a beautifully colourful tapestry for us all to enjoy!




Todd and I took ourselves for a lovely walk around the estate last weekend with Jess, camera in hand so that I could capture some of it with my camera's eye. You never know how long the good weather is going to last over here. It can change in the blink of an eye . . .



I think it was Bob Hope who said about England's weather, "If you don't like it, wait five minutes." We can have it raining cats and dogs in the morning and fairly cold and then by early afternoon it can be sunny, warm and dry. One never knows what each day will bring for sure. It's always a mixed bag . . .



I wanted to capture some of this autumnal beauty before it dissappeared. I'm so glad that I did, for by the time Thursday rolled around, it had turned rainy and cold, and very, very windy, the harsh wind grabbing a lot of the leaves and hurling them to the ground, so that now, a lot of the trees lay bare and the gardeners are working overtime to try to gather them all up and get rid. That's how they spend most of their days in the fall, gathering up the fallen leaves . . . a seemingly never-ending job.



Earlier this week though, when the leaves were still mostly on the trees, enticing us to walk amongst them, it was lovely meandering beneath them, and hearing the crunch of the fallen ones underfoot, while we watched them fall around us in their autumn dance, fluttering to the ground in a slow, enchanting and magical way . . . much like feathery falling flakes of snow.



There was the beginnings of an autumn chill in the air as the sun started to go down in the sky that afternoon, and we took ourselves back to the cottage, our appetites having been stoked by the cooler temperatures, and the exertions of our walk. Hot soup was in order for the perfect autumn supper, served with some warm crusty rolls. . . and then, for dessert, some lovely baked apples with cream. Pure autumn bliss . . .



*Baked Apples with Mincemeat and Cream*
Serves 4

I love baked apples. They are so easy to do and always taste so good when they are done. For a little something extra special try baking them stuffed with mincemeat. These are truly delicious!
1 medium bottle of sparkling apple cider or apple juice (about 3 1/2 cups)
1/4 cup cranberry jelly
2 TBS unsalted butter
4 large baking apples (I used Blenheim Orange Suffolk)
3/4 cup purchases mincemeat
1/4 cup chopped walnuts
1/3 cup dried tart cherries
1 TBS chopped crystalized ginger
250 ml container of double cream for serving

Pre-heat the oven to 200*C/400*F. Lightly grease a baking dish and set aside.

Put the apple cider, cranberry jelly and butter into a large skillet and bring to a boil. Boil until it is reduced to about 1 1/4 cups. This should take about 12 to 15 minutes.

In the meantime, cut a cone shaped piece from the stem end of each apple, about 2 inches wide at the tip and 1 inch deep. Using a melon baller, remove the core, leaving the apple intact at the bottom. Take a sharp knife and cut a slight slit around the middle of each apple, about halfway up. Try not to cut in too deeply. This will help to prevent the apple from exploding in the oven and help it to keep it's shape.

Mix the mincemeat, walnuts, cherries and ginger together in a bowl. Spoon this mixture into the apples, filling and mounding it up in the centre.

Arrange the apples in the baking dish and then spoon the cider over and around them. Bake for about 45 minutes, until the apples are tender. Serve warm in shallow bowls with a spoonful of cream or two drizzled over each.