What’s your favorite aspect of the autumn season? I’d have to say mine would be our family’s yearly outing to pick apples at Thierbach Orchards.
Located about an hour outside of the Lou, traveling to Thierbach Orchards is an easy day trip and a beautiful drive down winding rural roads.
Once there, the orchard entrance welcomes families with several kid-friendly activities including a quite complicated but fun corn maze, tot-sized tractors, a couple of inflatable bounce houses, and goats and chickens to feed.
When ready to pick apples everyone hops aboard a hayride that travels to the part of the orchard that is full of ripe apples. This year, the ripe varieties included Empire, Lura Red, Johnathan and Prima, all terrific eating apples.
After each of us did our own “personal taste preference assessments” (I always feel guilty doing this but surely everyone does this right?), we picked a bag full of beauties to bring home to enjoy for the next several weeks.
The Prima variety is a choice apple for cooking so I thought it would make an awesome adult autumn dessert: Apple and Rum Raisin Parfaits. Truly, the rum-soaked raisins elevate this dessert, but to keep it family-friendly, non-booze soaked raisins could easily be added instead. And the creamy Greek yogurt-mascarpone combo adds a “somewhat decent, somewhat decadent” balanced layer to the parfait.
I would love to hear your favorite autumn stories or your fav fall dessert!
Apple and Rum Raisin Parfaits (inspired from a Cooking Light recipe circa '99)
- 1/4 cup raisins
- 2 Tbsp. dark spiced rum
- 1 Tbsp. salted butter (we used Hartzler's roll butter)
- 4 tart apples, chopped (ours from Thierbach Orchards, Marthasville, MO)
- 1/4 cup packed brown sugar
- 1 Tbsp. lemon juice
- 1 Tbsp. water
- 1/2 tsp. cinnamon
- 6 ounces vanilla flavored Greek yogurt
- 1/4 cup mascarpone cheese
- In a small bowl, place raisins in rum to soak.
- Meanwhile, melt butter in a large skillet over medium heat. Add chopped apples, sugar, lemon juice, water and cinnamon and cook about 10 minutes until apples are tender and liquid almost absorbed. Remove from heat.
- Add rum-soaked raisins to cooled apple mixture.
- In a medium bowl, whisk yogurt and mascarpone cheese until combined and creamy.
- Layer apple mixture with mascarpone mixture in 6 parfait glasses. Dust with cinnamon and chill until ready to serve.