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Autumn Sunrise to Sunset: Breakfasts & Desserts
Apricot Breakfast Polenta
1 can (11.5 ounces) apricot nectar
1 cup coarsely chopped dried apricots
1 tube (16 ounces.) plain prepared polenta, cut crosswise into 12 slices
2 tablespoons melted butter
1/4 to 1/2 cup coarsely chopped walnuts, toasted
1 tablespoon honey (optional)
In a small saucepan, combine nectar and apricots; bring to a simmer over high heat. Reduce heat; simmer uncovered 6 to 7 minutes or until sauce thickens.
Meanwhile, heat broiler. Arrange cornmeal slices on a baking sheet; lightly coat with melted butter. Broil 3 to 4 inches from heat 4 to 5 minutes per side until browned. Transfer to plates, top with apricot sauce and walnuts. Drizzle with honey, if desired.
Cranberry Almond Oatmeal
4 cups water
1/4 teaspoon salt
1 3/4 cups rolled oats
1/4 cup oat bran
1/2 cup dried cranberries, coarsely chopped
4 tablespoons maple syrup
1/4 cup sliced almonds
1/4 teaspoon ground cinnamon
In a medium saucepan, bring water to a boil. Add salt, oats, oat bran and dried cranberries. Reduce heat and simmer for 10 to 12 minutes, until oats are creamy. Add syrup, almonds and cinnamon and cook for an additional 2 to 3 minutes. Serve immediately.
Sweet Baked Apples with Cherries and Citrus
2 large baking apples, such as Rome Beauty
1 1/4 cups apple juice, preferably unfiltered organic juice
1/2 cup dried pitted cherries
1/4 teaspoon ground cloves
2 seedless clementines or tangerines, peeled, separated into segments
Mint sprigs (optional)
Heat oven to 400 degrees. Cut apples in half; cut out and discard core, seeds and stems. Place 1/4 cup apple juice in 8-inch baking dish. Place apples cut side down over juice. Bake 15 to 18 minutes until apples are tender. Meanwhile, simmer remaining 1 cup apple juice in a small saucepan over medium-high heat 5 minutes. Add cherries and cloves; reduce heat and simmer uncovered 10 minutes, or until cherries are plumped, stirring occasionally. Remove from heat; stir in citrus sections.
Arrange apple halves cut sides up on serving dishes. Pour any remaining liquid from dish into cherry mixture and spoon the mixture over apples. Garnish with mint, if desired.
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