Golden Grimes Apple Bake, exclusively Skirt in the Kitchen
These are Golden Grimes, the ‘Grimes Golden Apple’ that originates in Wellsburg, Virginia, precisely known as West Virginia. Historically, its very tree root was from a farm in 1832 owned by Thomas Grimes. I bet his apples looked much like these, the descendants of such a marvelous pick that he held in the palms of his hands. Present day Pittsburgh is the area where his crops, fields of vegetation, livestock, and harvesting of plentiful apples derived, being the grand-daddy so far back of the Golden Delicious apple. This is kin, this beautiful breed, spots and natural organic wholesomeness picked from an elated tree on a farm in Missouri; elated because it shares the same tree with a flowering kind that is not of any form of fruit. Half the conjoined life of a particular tree produces one side apples, the other side beautiful pink blooms in the spring that the butterflies and bees sip sweet nectar from. It therefore neutralizes the apple tree that is half of the entire tree. It’s a large tree in stature; proud and productive. It “kills two birds with one stone”, grows intelligently and beautifully together as one. What a good team!
Since these apples are small, having thin skins, I pared 12 of them, peelings left on; cut them in wedges. If they were large, 6 would have been sufficient. Sometimes the smaller the fruit, the sweet and better flavor the fruit tends to be, even with citrus. 
The apples need acid right away, so tightly squeeze the juice of 2 limes over the apple wedges. Pour in 1/4 cup BAREFOOT PINK MOSCATO CALIFORNIA DELICIOUSLY SWEET wine. Gently stir and smell the aroma. It takes on an apple-wine scent, delectable to the nose and senses.
Add 3/4 cups granulated sugar, 1/4 cup packed dark brown sugar, 3/4 teaspoons ground nutmeg, 1 teaspoon ground cinnamon, 1/2 teaspoon ground cloves, 
and 1/2 teaspoon minced fresh ginger. It peels better using the curve of a spoon edge, having the thinest peel so you don’t lose part of the ginger if having used a paring knife. Besides the apples, the ginger and the wine give this a gourmet appeal, making it the wonderful dessert that it becomes. The spices set in a fall flavor.
Lastly, add 1/4 cup all-purpose flour and 1 stick salted butter. Begin cooking on medium-low heat to get a good heat going, then turn down to low setting and cover with a lid. Stir frequently to keep from sticking. Having the lid on will extract the apples, making their own juices that will culminate with the spices, the minced ginger, and the wine. The peelings left on the apples help to thicken the sauce, not just accentuate the sweet-tartness of the apples. Too often, peelings go wasted when they could be an attribute to the recipe. There are nutrients in the peelings. The skins left give the dessert a rustic flair.
Pour into the apples more wine-3/4 cup. Cook until the liquid from the apples and spices somewhat thicken, and the wedges cook tender. Make sure that there is still a good amount of liquid in the pot so the dessert does not bake dry in the end. Sauce will be a dark, rich brown-beautiful.
Whisk 4 large eggs. When foamy, whisk into eggs 3/4 cup sweetened condensed milk, and 1/4 cup whole milk.
Transfer the saucy apples into a buttered casserole dish, then pour over the milk mixture.
Bake in a preheated 375 degree oven until it caramelizes, even having some dark burnt spots over the top. Serve warm with vanilla ice cream.
apple a day
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