|Prepping to make baked apples. The apples looked so pretty|
against that blue agate, that I just had to take a picture.
|These apples, right out of the oven, bubbling and smelling|
great, were fork-tender but still held together.
• 4 apples
• ¼ tsp freshly grated nutmeg
• ¼ tsp cardamom
• ¼ tsp coriander seed powder
• ½ tsp cinnamon
• 1/8 tsp clove
• 1/8 tsp ginger
• ½ cup white wine
• ½ cup raisins
• ½ cup sugar
• 3 Tbsp melted butter
Preheat oven to 350°F (app. 175°C*)- if using stoneware, Bennington Potters recommend starting at 200°F (app. 95°C*), and then warm to temp in the first 10 minutes after you put the dish in the oven.
Wash and core the apples, then peel them and place in the baking dish, drizzle white wine over the apple to prevent browning, reserving enough for remaining apples. Repeat until all apples are prepped. Pour remaining wine over the peeled apples.
Add the raisins to the wine.
Mix spices and sugar and sprinkle over the apples and wine.
Gentle pour the melted butter over the apples and put them into the oven to bake.
Bake for app. 1 hour. You can turn the apples or baste them as needed to keep them moist.
Serve with raisins and some of the juices poured over the apples. You can also add a scoop of vanilla ice cream and a few cookies for a decontructed apple pie.
These reheat nicely, and any remaining juice can be saved and used in another dessert or poured over rice pudding, cinnamon toast, French toast, or ice cream.
|Baked apples are served!|
*I use an online conversion chart and round up or down, as seems appropriate. Please adjust according to your judgement, and send me a message if you find an error. Thank you.
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