Saturday, October 24, 2015

Baked Apples

Last night a few friends and I had a nice evening hanging out at home, for which I attempted to make butterbeer (be honest, sometimes you wish butterbeer was real more than magic when reading Harry Potter).  The butterbeer, unfortunately, was a giant fail.  Perhaps some things in life are better as fiction.  My friends were so sweet and pretended to like it, but I felt an urgent need to redeem myself with a dessert to more accurately portray my skills in the kitchen.

Immediately when thinking of fall treats, a memory popped to mind of our mum pulling a tray of baked apples out of the oven when I was a kid.  She used to sometimes throw them together as a spontaneous sweet treat - easy to make, and not terribly bad for you, as desserts go.  I texted her for the recipe, and in less than an hour we had perfect bowls of warm, sweetly spiced apples, the puddles of their juices melting into scoops of vanilla ice cream.  For me, it was a lovely serving of nostalgia and also kitchen redemption ( ;) ).  I immediately felt like I was sitting at our kitchen table with a cozy snack before bed.  I hope that they can bring you the same sentimentality, or help you to create new autumn memories.

4 apples
1//4 cup of brown sugar
1/4 cup nuts (pecans or walnuts, most likely)
1 teaspoon cinnamon
1/2 teaspoon cloves
1/2 teaspoon nutmeg
2 tablespoons butter
Drizzle of maple syrup
Vanilla Ice Cream

Preheat oven to 350 degrees.

Carve out center of apples with a paring knife and spoon, removing all seeds and leaving bottom somewhat thick (about a 1/2 inch).  In a small bowl, mis brown sugar, nuts and spices.  Feel free to play with different spices (allspice, pumpkin pie spice), or to add some dates or currants to the mix.  Pack the mixture into the apple cores.  Put a small pat of butter on top of each, roughly 1/2 tablespoon.  Drizzle a little maple syrup on top if you like.  Bake for 30-45 minutes, until soft.  Pour the juices from apples from pan on top before serving, warm from the oven with a scoop of vanilla ice cream.

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