The last time I baked an apple before this one, if I
remember correctly, was when I was about 10 – we had a cooking class once a
week and this was one of the dishes we did along with other classics such as
scones and toad in the hole.
I turned to Dorie Greenspan for advice – but then only
partly followed it – sigh!
The result tasted good although one of the apples fell
apart a bit – I didn't take a pic of that one, naturally!
Preheat your oven to moderately hot.
Core your apples – not all the way through but almost
all the way so your stuffing won't fall out of the bottom of the apple.
I didn't have an apple corer so used a small knife – a
bit awkward but I managed.
Slit around the middle of the apple horizontally
because this will allow the apple to expand without exploding. And check the skins of your apples for
stickers – not a good idea to leave them on!
Stuff your apples with a mixture of your choosing – I
used candied fruit peel, honey, chopped brazil nuts plus a pinch of salt and
ground ginger.
Before putting the stuffing in put a knob of butter at
the base of each hole and then put another knob on the top of the stuffing.
Put your apples into a snug baking dish with some water
and sherry. Bake for about 50 minutes –
basting with the liquid every 15 minutes of so.
I served the baked apple with crème fraiche but it
would be nice with cream or ice cream too.
Looks yummy.
ReplyDeleteTHANKS.
I made baked apples last week, didn't use your techniques, and was sorely disappointed.
ReplyDelete