Many of us have started driving to NC to gather the apples we all love.

I remember many late summer day trips from Charleston to near Hendersonville to get apples (and cabbage) for us and all our neighbors.

This was many years ago but the feeling of elation over the cooler mountain temperature was as it is today.

As a child I dreaded the 5-to 6-hour drive up and return (roads were different) but an hour in the orchard was heaven.

We would arrive by 12:30 so the day had warmed up, the bees were buzzing over the rotted apples around each tree. I can still recall their vinegary odor.

The apples hung like prized ruby, tourmaline and citrine waiting to be discovered.

We would fill the back seat and trunk of the car with the baskets we had brought.

Arriving in Charleston, I was the delivery person to our neighbors. My red wagon creaked under the load but the delight on the faces of our friends was worth it.

I would return home to find apples being peeled and preserved. There was great joy in the work as the best was yet to be.

Those apples would be served over the winter in many wonderful ways.

A recipe I remember is simple and something I think you will enjoy making.

If you have children, this is great for them to make with you.

Wash and dry 8-10 large apples. Slice off the base so they can sit up straight.

Remove stems and seeds by coring all the way through the apples.

Coat a glass or metal baking dish large enough for the apples to touch and hold each other up with salted butter.

Sprinkle 1/2 cup of light brown sugar over the butter. Sprinkle 1/2 tsp of salt and 1/2 tsp of nutmeg. Grate a whole one and you will love the flavor.

Sprinkle 1/2 tsp of cinnamon. Rest each apple in the dish. Pour a cup of orange juice into the apple holes. Don’t worry if it runs out.

Place 2 or 3 unwrapped caramel candies in the core of each apple. You may have to cut them to make them fit.

Place in a 350° oven uncovered. Bake about 30 minutes until a sharp knife easily slides through the apples.

Remove from oven and carefully spoon the sauce over the apples for a few minutes as the sauce cools and becomes viscous.

To serve, place each apple on a dessert plate. Spoon more sauce over the apple.

Fill the core with crème fraîche. If you’re not familiar with it, crème fraîche is a soured cream with high butterfat. Sour cream is similar except crème fraîche is less sour and has more fat.

Dust with powdered ginger and serve. This is a great way to spend a weekend. A trip to the mountains from the Midlands is pleasant as the scenery seems to make the miles disappear quickly.

You come home and use your apple treasures to create a dessert that makes priceless family memories.

Place in a 350° oven uncovered.

Bake about 30 minutes until a s nife easily slides through the apple Remove from oven and carefully e sauce over the apples for a few the sauce cools and becomes visc To serve, place each apple on a d ate. Spoon more sauce over the a Fill the core with crème fraîche.