Baked Apples

bakedapplesI don’t peel apples – just personal choice. Wash, dry and core, then stand upright in a Pyrex dish so the heat can get down the hollowed-out core and help cook the apples faster. Sprinkle a good pinch or two of sugar over each apple. Put on the high grill rack with extender ring in place.
I used small-ish apples, so I gave them 175 degrees for 10 minutes, Turned over, then gave them 10 minutes on the other side. Done. Larger apples will need longer to cook.
Variations:
If you like cinnamon, add a pinch or two towards the end of cooking.
or
For each apple you are using, put two teaspoons of raisins or sultanas into a bowl. Add two teaspoons of Calvados per apple and mix. Let the raisins/sultanas soak for fifteen minutes then stuff into the hollowed-out core of each apple before baking.
or
Soak blackcurrants (or blackberries) in a little Cassis – Dijon Boudier one from Tesco is lovely. Stuff into the hollowed-out cores before baking.
I like baked apples cold (and wrinkly) with warm custard but the calvados-soaked raisin/sultanas apples or blackcurrants/berries in cassis apples are best slightly warm (but never hot) with cold cream or a good home-made vanilla ice cream.
Posted by tomtom on 17/1/2012