Today I am reminding you of an old favourite – an oldie
but a goodie.
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.
You should try apple donuts. You take apple rings and fry it.
ReplyDeleteA oldie but goodie..
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