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Baked Apples |
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| Serves 4 |
Prep 10 mins |
Cooking 35-40 mins |
Easy |
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My rating |
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Ingredients |
4 dessert apples, such as Queen of russets, Reine de reinette,
Cox's orange pippin or Braeburn
60g unsalted butter, melted
60g caster sugar
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This is an adaptation of Raymond Blanc's version of Baked Apples. He
adds a fabulous caramel sauce, pistachio nuts and almond flakes with
diced bread rolled in icing sugar for garnish. However, the amount of
sugar is far too much for someone with diabetic tendencies and it is a
very nice dish on its own. It can also be served with cold ice cream or
cold custard instead of the creme fraiche. The core can be stuffed with
a mixture of butter, sugar and raisins or you can stuff the cores with a
mixture of butter, sugar and cinnamon. This is a truly versatile dish. |
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Preheat the oven (without fan)
to 170C/Gas 3. Fan assisted ovens are too fierce for the
apples, causing them to split.
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Wash the apples and pat dry.
Using a small knife, trim a slice of the base of each
apple, so that it will sit upright. Make a small incision
through one side of each apple, slightly above and beyond
the core. Push an apple corer up the base of the apple as
far as the incision and then twist it to release the core.
I found it easier to cut into the stem and so remove
the whole of the top intact. I then removed the core, and
placed the top back on the apple.
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Brush the baking dish with
butter and then coat the apple with the melted butter and
sprinkle the caster sugar all over. Do this over the dish
as there needs to be a layer of sugar to base the apple
on. This sugar will caramelise underneath the apple.
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Bake for 35-40 mins until the
apples are tender but still holding their shape. Serve
with creme fraiche.
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