Baking apples in the oven gives your kitchen a wonderfully warm, crisp scent. Here is how you can create an effortless baked apple dessert. Choose a good baking apple variety, such as Braeburn, Jonagold, Granny Smith, or Jonathan. They hold up best during cooking.
Whether baked with butter, cinnamon and brown sugar or fancied-up and stuffed with fruit and baked in a bath of rum-fruit juice, this simple dessert is perfect after a festive meal.
Core the apples: Start by cutting a slice from the stem end of the apple. Using an apple corer or a melon baller, remove the apple core, leaving the basin intact so it can contain the filling. Then peel a strip around the top of each apple.
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Set apples in baking dish: Place apples in a baking dish or in individual custard cups. (If necessary, remove a thin slice from the bottom of each apple so it sits flat.)
Fill the apples: Spoon cooked fruit such as prunes or apricots or your favorite filling into the center of each apple. Remember to pour a liquid such as apple juice, apple cider, orange juice, or fruit nectar around the apples to help soak up flavor during baking; even water will do.
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Stuffing idea for four (4) apples: 1/4 cup brown sugar, 1 teaspoon cinnamon, 1/4 cup chopped pecans, 1/4 cup currants or chopped raisins and 1 tablespoon butter.
Bake the Stuffed Apples: Cover loosely with foil and bake until apples are tender (about 40 minutes at 350 degrees), basting occasionally with juice or plain water from the baking dish. Cool slightly. Serve apples warm with a scoop of ice cream or drizzle with maple syrup. YUM!
From Amelia's Kitchen 11/22/2103
