The new season's apples are in so I chose six nice medium sized ones, of several different varieties (Newtons Wonder, Reine de Reinette and Cybele), to make baked apples. It's a simple process and here is how I do it. I never worry too much about the variety or whether they are 'baking' apples or not, they just need to be a nice slightly bigger than a tennis ballish size without blemishes.
Wash the apples and take their cores out using an apple coring tool. Run a sharp knife around the equator to cut the skin, but don't cut into the flesh. Put the apples in a buttered baking tray. Turn the oven on to 180C.
In a small bowl mix up 100 g sultanas, 2 tablespoons almond meal, 30 g soft butter, 50 g brown sugar, and 1/4 teaspoon mixed spice into a sort of paste. Pack the paste into the centres of the apples.
Bake for 40 minutes, serve with custard.
We are also on Instagram, so check us out to see a regularly updated selection of our very best photos.
6 comments:
Delicious! Baked apples were a real treat for after school when my mum used to do them. We hardly ever have them now, largely because I have forgotten about them. Thanks for reminding me!
If I have a good apple harvest I'll do a big batch. But this year it was actually Tim, who gave me the Newton Wonders, who suggested I cook them this way.
Coincidentally I was just considering making some too :-)
My mother's version was to stud the apple with cloves (not to everyone's taste, I guess).
It's just the weather for them here.
I don't dare stud anything with a clove.
Post a Comment