Baked Apples

Baked Apples

I don’t peel apples – just personal choice.

Method:

Wash, dry and core, then stand upright in a Pyrex dish so the heat can get down the hollowed-out core and help cook the apples faster. Sprinkle a good pinch or two of sugar over each apple. Put on the high grill rack with extender ring in place.

I used smallish apples, so I gave them 175 degrees for 10 minutes, Turned over, then gave them 10 minutes on the other side. Done. Larger apples will need longer to cook.

Variations:

1. If you like cinnamon, add a pinch or two towards the end of cooking.

or

1. For each apple you are using, put two teaspoons of raisins or sultanas into a bowl. Add two teaspoons of Calvados per apple and mix. Let the raisins/sultanas soak for fifteen minutes then stuff into the hollowed-out core of each apple before baking.

or

1. Soak blackcurrants or blackberries in a little Cassis – the Dijon one (Boudier?) from Tesco is lovely. Stuff into the hollowed-out cores before baking.

I like baked apples cold and wrinkly with warm custard but the calvados-soaked raisin/sultanas apples or blackcurrants/berries in cassis apples are best slightly warm (but never hot) with cold cream or a good home-made vanilla ice cream.

Posted by tomtom on 17/1/2012