I bake orchard fresh apples each autumn. My mum would start baking apples in early September when the first apples are ripe. Of all my autumn desserts this is the one that has best stood the test of time. Apple baking is a tradition that has been around for a long time. I choose a sharp apple variety like locally grown 'Antonovka' or you can use 'Bramley' or 'Egremont Russet' if you prefer sweeter taste.
6 sharp cooking apples
1 tbsp ground cinnamon
1/2 tsp ground cloves
1/2 tsp ground nutmeg
1/2 tsp ground ginger
3 tsp dark muscovado or Demerara sugar (or maple syrup, or honey)
few glugs of calvados (optional)
Whipping cream to serve
Mix all the spices and sugar together. Cut the apples in half and core them. Put the apple halves on the baking tray lined with baking paper, skin side down, and fill the holes with sugar and spice mix and drizzle over the calvados. Bake them in the pre-heated oven (180 degrees C) for 15-20 minutes depending on the apple size and variety. Bake the apples to a fluffy texture. Allow them to cool slightly. Meanwhile whip the cream to a stiff-peak stage. Divide the baked apples between four serving plates (and don't forget to mop up all the sticky juices) and top with a whipped cream.
In this recipe I'm using fresh Saigon cinnamon from Cinnamon Hill.
Nav komentāru:
Ierakstīt komentāru