Thursday, December 13, 2012

Baked Apples

Our crisper is still gloriously filled with apples varietals from late fall CSA deliveries.  I love that these little guys last so long. Months, in fact, if stored in the crisper with a moist towel on top.

While I love a good tart and never turn down a crisp, in the spirit of simple and slow eating, I wanted to share a recipe that all but keeps the apple in tact. Truthfully, a recipe is barely needed to bake apples. Core, stuff, butter and bake... So perhaps use this as a launching pad for your own masterpiece. When company is over, as it was above, I add a dollop of ice cream.

Baked Apples
For every apple you will bake:
  • 1/2 tablespoon of unsalted butter
  • 1 teaspoon of chopped pecans or walnuts
  • 1 teaspoon of honey or maple syrup
  • 1 dash of nutmeg
  • 1 dash of cinnamon
  • 1 dash of cloves
  • Water
  • Preheat the oven to 350 degrees
  • Carefully core the apples 3/4th of the way, leaving the bottom in tact. I use a paring knife in a circular motion, then scoop with a narrow spoon
  • Mix the nuts, honey and spices in a bowl and then scoop into each cored apple and top with a butter pad
  • Arrange the apples in a baking dish and full with 1 inch of water
  • Bake for 40 - 50 minutes, until tender
Baked Apples
Baked Apples

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