Welcome to my world - a blend of passion, taste, and old-world traditions.

Benvenuti nel mio mondo - un mischio di passione, gusto e vecchie tradizioni.

Monday, October 25, 2010

BAKED APPLES - Simple Dessert Without Guilt - MELE AL FORNO - Semplice Dessert Senza Sensi di Colpa

When temperature drops, who can resist the crisp, juicy goodness of apples.  I can't.  But not just any apples, I love apples that are grown right here in New York State.  The best apples are found at local farm markets and stands, where they're fresh-picked, and you're likely to find great varieties you'd never see at the supermarket.
New York State Apples

I personally love Golden Delicious apples.  Locals are harder and crisper than the northwestern Golden; they store better, and after they've turned deep gold, they develop an incredible fragrance.  I can find local Golden Delicious outside in farmer's markets even into Christmas.  They're unbelievably good.  And don't be afraid to buy them after a frost; they're actually a lot sweeter and much crisper then.   A pie made from local Golden Delicious apples is to die for. 

Golden Delicious
Baked Apples


• 4 large good baking apples, such as Rome Beauty, Golden Delicious, Winesap and others
• 1/4 cup brown sugar
• 1 teaspoon cinnamon
• 1/4 cup chopped walnuts
• 1/4 cup chopped raisins
• 1 Tbsp butter
• 3/4 cup boiling water
• Preheat oven to 375°F. Wash apples. Remove cores to 1/2 inch of the bottom of the apples.   With a paring knife, cut out first the stem area, and then the core. Use a spoon to dig out the seeds. Make the holes about 3/4-inch to an inch wide.

•  In a small bowl, combine the sugar, cinnamon, raisins, and walnuts. Place apples in baking pan. Stuff each apple with this mixture. Top with a dot of butter.

•  Add boiling water to the baking pan. Bake 30-40 minutes, until tender, but not mushy. Remove from the oven and baste the apples several times with the pan juices.

Serve warm. 

• Makes 4 servings.

 Baked  Winesap Apples

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