On the Menu: Slow-Roasted Apples with Raclette Cheese

At Fish & Game, the Hudson blacksmith shop-turned-restaurant, local produce always gets the spotlight. That’s why co-chef Zak Pelaccio is jubilant about the arrival of apple season. “We harvest them from our orchard and the trees that grow wild on property,” he says.

After peeling and halving them, he slow roasts the apples inside a cast iron pan in the fireplace with Fish & Game’s own cultured butter, maple, and a little wine. Then, Pelaccio adds, he serves them “topped with raclette cheese that has been warming on the skillet hanging from the iron hook mounted in the fireplace.”

A dish this warm and comforting certainly lessons the blow of summer’s departure.