Thursday, December 4, 2008

74. Baked Sliced Apples (p. 802)

I wanted to make this recipe* when Macintosh apples were fresh and in season.

This was a quick and easy fall dessert. First I peeled and cored four apples and sliced them into 1/4 inch horizontal slices, being careful to keep the slices together. Next I brushed the stacked slices with lemon juice (presumably to keep them from discoloring) and placed them in a baking dish. Then I put some brown sugar, butter and rum into the baking dish and each of the apple cavities. I baked the apples for a time, and then inserted cinnamon sticks into the cavities and cooked the apples for a bit longer, basting them with the pan juices.

I served the apples with some fresh sweetened whipped cream. I didn't have any Calvados, so I passed on the optional Calvados-flavored whipped cream, although I'm sure that it would be great. Since this was a quick and easy dessert to end a casual dinner at home, I also skipped the optional garnish of organic apple or mint leaves.

The Book's blurb says that slicing the apples prior to cooking them helps them maintain their textural integrity better than a whole apple, which would become soft as it bakes. Maybe I cooked this a bit too long, because some of the slices were a bit apple-sauce-like. But, at any rate, I really liked this dessert. The apples were sweet and tender. The butter, sugar and rum combined to make a sweet and caramel-y syrup. The cinnamon stick gave the apples a nice flavor and aroma.

Date Cooked: November 2, 2008
Degree of Difficulty: Easy
Rating: B

* The recipe on epicurious is the same as the one in The Book, except that, instead of "Baked Sliced Apples" it's called "Sliced Baked Apples." Go figure.