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farmer jo:
an apple
(or pear)
a
day
by Joanna
Piatek
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2 3 4
continued from page 1
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Apples are fantastic when paired with simple ingredients, and a
little bit of heat. Baked apples, stuffed with raisin, nuts, any dried
fruit, or just brown sugar make a great fall dessert.
Baked Apples
4 Large Tart Apples (such as
Granny Smith or my favorite Braeburns), with ½ inch sliced off the
bottom to help them sit flat.
 Butter
1/4 Cup boiling water
filling:
3 tablespoons raisins
¼ Cup brown sugar
1 teaspoon cinnamon
or
Any combination of dried fruit, nuts,
sugar, and spices that you choose. The total measurement of the
ingredients should be about a ½ cup.
1.
Preheat oven to 375 degrees.
2. Combine the raisins, sugar, and
cinnamon. (Or whatever combo you’re using.) To core the apples I like
to use a grapefruit spoon, which has a sharp edge that makes it easier
to dig out the hard center. A knife or melon baller would work well too. Don’t take
out the entire core or the filling will fall out; leave about a ½ inch
on the bottom of the apple.
3.
Fill the core of each apple with about ¼ of
the mixture. Add a small slice of butter to the top of each apple.
4. Put
the apples in a baking dish with raised sides -- an 8" x 8"
pan works well for 4 apples. Add the boiling water to the bottom of the
pan.
5. Bake the apples for approximately 30 minutes, or until tender. When
you remove the apples from the oven spoon the liquid over the top. Serve
warm.
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