One of the delights of life is eating with friends; second to that is talking about eating. And, for an unsurpassed double whammy, there is talking about eating while you are eating with friends.
Laurie Colwin

Wednesday, January 10, 2007

Baked Apples


Baked Apples
Adapted from Something Sweet by Jack Bishop



The book this is adapted from, Something Sweet, is, unfortunately, out of print. If you can find a copy, get it. It is small but filled with lots of good recipes. In fact, snag two copies so you can give one to your best friend.

These baked apples are an excellent dessert after a hearty beef stew on a cold winter's night when what you want most is delicious but plain comfort food.

Baked Apples
Adapted from Something Sweet by Jack Bishop

Serves 4

4 tablespoons unsalted butter
½ cup walnuts
¼ cup granulated sugar
½ teaspoon cinnamon
⅓ cup raisins
¼ cup firmly packed brown sugar
4 large apples (about 2 pounds), your favorite
½ cup apple juice or cider
Heavy cream or vanilla ice cream, optional

Preheat the oven to 400 degrees.

Melt the butter.

Grind the walnuts, granulated sugar, and cinnamon together in a food processor fitted with the metal blade until the nuts are quite fine but not reduced to a powder. Set the mixture aside in a shallow bowl.

Combine the raisins and brown sugar in another bowl.

Core the apples. With a vegetable peeler, remove the top half of the peel from each apple.

Fill the hollow center of each apple with some of the raisin/brown sugar mixture. Brush the peeled halves of the apples with melted butter, reserving some of the butter to use later. Roll the apples in the nut/granulated-sugar mixture until the bare sections of the apples are well coated with the mixture.

Place the apples in a small baking dish. Drizzle with the remaining butter, and pour apple juice into the bottom of the pan.

Bake until the nut crust on the apples turns golden brown and the centers can be easily pierced with a small knife, 35 to 40 minutes.


Serve the apples warm topped with the juice from the pan and heavy cream or vanilla ice cream.

Print recipe


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