Baked apples

Baked apples

By
From
The Natural Cook
Serves
4
Photographer
Laura Edwards

These make a great dessert. I like to use a tart eating apple such as a Cox’s Orange Pippin or Braeburn, something not too big, so that you can serve an apple to each person.

Ingredients

Quantity Ingredient
4 apples
20g butter
pinch ground cinnamon
40g sultanas
or 40g raisins
20g rapadura sugar
or 20g raw cane sugar

Method

  1. Preheat the oven to 180°C. Remove the apple cores with a corer or knife (keep them in the freezer). Score the apples around their equators to stop them exploding in the oven. Make the stuffing by mashing together the sultanas with the sugar, butter and cinnamon until they are thoroughly mixed. Use this mixture to stuff the holes left in the apples by their cores. Place on a baking tray and bake for 25–30 minutes. When the apples are soft to the touch, they are ready. Be careful not to overcook them. Serve hot, with ice cream.

Variation

  • Baked apple sauce: For a delicious and intensely fruity sauce for pork, blend leftover baked apples, or chop by hand.

Storage

  • The apples will keep well in a sealed container in the fridge for four days. Reheat in an oven preheated to 180°C until piping hot, before serving.
Tags:
The Natural Cook
Poco
Tom Hunt
sustainability
food cycle
vegetables
seasonal
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