12 January 2010
Baked Apples seemed to be an appropriate welcome back, New Years resolution, apple desert recipe. What better way to satisfy your sweet tooth while watching your waist line. Plus baked apples are a cinch to make… core, stuff, bake. That’s it. No fuss no muss.
Olivier’s parents have an apple orchard in France and this year they were overwhelmed with the yield. There were enough apples for the Russian army I tell you. So each week we receive a top up, which means I continuously have a bag of these golden red globes in my fridge. I would be complaining except that they are absolutely delicious and make wonderful apple sauce, pies, cakes, muffins not to mention baked apples.
RECIPE : Erika Alliston – Sweet Pea Blog, BAKED APPLES
- 6 cooking apples
- 1 handful whole almonds
- 1 handful raisins
- a pinch ground cloves
- 1/4 teaspoon ground cinnamon
- 1 1/2 tablespoons brown sugar
- 15g melted unsalted butter
- Pre-heat the oven to 180°C (355°F) convection heat.
- Coarsely chop the almonds, set aside
- Melt the butter.
- Add the chopped almonds, raisins, spices and brown sugar to the butter, stir well, set aside.
- Prepare the apples; remove the core. Using a sharp knife draw a line around the middle of each apple (see picture). Stuff with the nut/spice mixture till it reaches the top of each apple.
- Cook for 45 -60 minutes (depending on the size of your cooking apples), until apples are very tender when poked with a knife.
- Serve immediately