A must try fall dessert
Pumpkin, apple, or sweet potato, it’s finally time for pie! Chef Jill Aker-Ray joined us on QC Morning to whip up a unique twist on this classic dessert. She even used a secret North Carolina ingredient to top it off. Chef Jill says this secret product does some magical scientific thing, but she loves the outcome!
Apple Enchiladas made by Chef Jill
2 (8-oz.) cans refrigerated crescent rolls
2 pounds fresh ripe ,peeled and quartered apples (4 large)
plus one for dicing as garnish
1 1/2 cups sugar
1 cup butter, melted
1 teaspoon ground cinnamon or apple pie spice
1 (12-oz.) can Cheerwine soft drink
Whipped topping and macerated diced apples for garnish
1. Preheat oven to 350°. Unroll crescent rolls; separate into triangles. Place 1 apple quarter on wide end of each triangle; roll up triangles around peaches, starting at wide end. Place, point sides down, in a lightly greased 13- x 9-inch pan.
2. Stir together sugar, butter, and cinnamon, and drizzle over rolls; pour soft drink over rolls.
3. Bake at 350° for 45 minutes or until golden brown and bubbly.
4. Top with diced apples and creamy whipped topping or ice cream.