How do ya like them Apples? It’s really beautiful to take a walk around any natural landscape here in Denmark these days, as apples are literally falling off the trees. I’ve been a bit of a wild munching forager lately, finding apples in parks and along roadsides, enjoying the autumn bounty. It’s fun to go out and find so many different varieties – far more than you’d ever discover inside your grocery store. And there is nothing like biting into a freshly picked apple. So crisp and tangy – a miraculous treat!
But are apples all they are cracked up to be? Well, of course they are. They are high in fiber, especially when eaten whole with the skin on, containing around 3.5 grams each (that is nearly 17% of your RDI). This amount is substantial enough to contribute to colon health if eaten on a daily basis. Apples in fact, have a positive effect on all levels of digestive health, including the prevention of acid reflux, intestinal infections, colon inflammation, and provide relief from diarrhea.
Aside from their high fiber content, apples contain a special phytonutrient, called pectin. It is apples’ pectin content, a type of soluble fiber, that helps detoxify the body and even help lower cholesterol levels.
Key nutrients in apples include vitamin C, A, and B6, potassium, calcium, magnesium, beta-carotene, quercetin, pectin, and chlorophyll.
Remember that apples are at the top of the Dirty Dozen list, meaning that they are one of the most sprayed crops and have a high pesticide residue. It is therefore in your best interest to purchase organic apples whenever possible. If cost or availability is an issue, make sure to peel the apples before enjoying them.
Because this sorbet is relatively high in water from the apples, I found it hard to scoop until it was quite defrosted. I recommend taking it out of the freezer at least 15-20 minutes before serving. This would be delicious on the side of some pumpkin pie or even with stewed fruits, like plums or pears.
Apple Spice Sorbet Serves 6-8
650g apples (4-5 cups chopped)
knob of coconut oil or ghee
1 Tbsp. ground cinnamon
½ tsp. ground cardamom
1 tsp. ground ginger
½ tsp. ground star anise
½ tsp. ground nutmeg
¼ cup / 60ml maple syrup, divided
¼ tsp. sea salt
1 whole vanilla bean, seeds scraped
2 cans full-fat coconut milk
½ cup / 55g hazelnuts, roasted and chopped (optional)
maple syrup to drizzle, if desired
(This makes approximately 5 cups / 1.2L liquid)
1. Chop apples into bite-sized chunks.
2. In a large saucepan over medium heat, melt a knob of coconut oil or ghee. Add chopped apples, all spices and the vanilla bean, including the empty pod. Pour in two tablespoons of the maple syrup. Stir to coat and cook for 10 minutes or so, until the apples are soft. Let cool slightly.
3. In a blender (Vitamix is best, but not necessary) place the cooked apples (remove vanilla pod first), remaining two tablespoons maple syrup, and coconut milk. Blend on high until smooth. Taste for sweetness, add more maple syrup if desired.
4. Pour contents of blender into an ice cream maker and process according to the manufacturer’s instructions. When complete, fold in roasted hazelnuts. Cover sorbet with plastic wrap and place in the freezer to harden completely.
5. Remove sorbet at least 15 minutes before serving to soften. Serve with extra maple syrup, if desired. Enjoy.