Baked Apples

From the book The Basic Gourmet by Diane Morgan, Dan Taggart, Kathleen Taggart, and Georgia Vareldzis

Introduction

In the late summer and early fall when apples are at their best, we love to make baked apples. This dessert takes very little preparation, and the apples can bake while you are preparing and eating dinner. Whether made for just the family or served to friends, this dessert seems homey and satisfying. Use any good baking apple available, such as Gala, Pippin, Winesap, or Golden Delicious. We see the latter in the market year round and its texture and flavor are greatly enhanced in the baking process. Be sure the apples are firm to the touch, whatever variety you buy.

Ingredients

Steps

1. Use a glass or ceramic ovenproof pan just large enough to hold the apples. Preheat oven to 375°F. Core apples with an apple corer or a vegetable peeler to make a straight, neatly cored-out section from the stem end to the blossom end. With the point of a paring knife make a shallow incision in the skin of each apple, completely around the diameter, about ⅓ of the way down. This technique allows the apple to expand, but not burst, while baking.
2. Distribute raisins down each hollowed core. In a small saucepan, melt butter over medium heat. Stir in maple syrup, cinnamon, and nutmeg. Pour an equal amount over each apple, using all of this mixture. Bake, uncovered, 30 minutes. Baste each apple with the pan juices, then continue baking until apples are tender when pierced with a fork, 20 to 25 minutes. Serve warm, pouring pan juices over each apple. If you like, tablespoon of whipping cream poured over ½ each apple makes a delightful addition.

Notes

• If you have never used golden raisins, try them. They have a lovely honey-sweet taste.
• Nutmeg can be purchased already ground, but it is much better to buy whole nutmeg and grind your own. An inexpensive nutmeg grater is available at cookware shops. Buy one that stores the nutmeg right with the grinder.

This content is from the book The Basic Gourmet by Diane Morgan, Dan Taggart, Kathleen Taggart, and Georgia Vareldzis.