Baked apples with red wine and a sweet bèchamel sauce

Autumn to-do list

Buy an oversized jacket. Wear it every. single. day.

Have a picknick in the park. read: pumpkin soup, hot cocoa, fresh bread, cinnamon sticks and cheese.
{Yes, you're invited too}

Snuggle away while reading a good book. {Any suggestions?}

Don't get the flu. Getting ill is super lame.

Dress up for halloween in a DIY costume.

Nap!

Jump in a big pile of leaves.

Carve a pumpkin. Try to avoid the emergency room in the same time.

Eat loads of baked apples... and apple pie... and actually everything involving cinnamon and apples.

Baked apples with a sweet bèchamel sauce

adapted from: chez rachel

yields: 2  baked apples

2 apples, cored

2 cinnamon sticks

4 T red wine

2 T butter, melted

2 T flour

50 cl whole milk

1/2 vanilla

4 T sugar

1 t cinnamon

one: preheat the oven to 180°C/350°F/Gas 4.
two: place the apples onto a piece of parchment/ baking paper and put a stick of cinnamon into each centre of the apple.
three: pour the wine on top of the apples and quickly close the packages of parchment paper with some household strings.
four: bake for 20-25 minutes.
five: melt the butter, gently.
six: as soon as the butter is melted, add the flour and using a wooden spoon stir quite vigorously to make a smooth paste.
seven: now begin adding the milk a little at a time while you keep stirring vigorously.
eight: add the sugar.
nine: split half of the vanilla bean lengthwise, using a paring knife. Then scrape the seeds free from both sides of the bean with the edge of the knife, and add to the mixture.
ten: turn the heat down to its lowest setting and let the sauce cook for 5 minutes, whisking from time to time. While that's happening, taste and season with more sugar and/or cinnamon.
eleven: when your apples are done, you can serve them topped with your yummy sauce.

DM stith - Pity Dance