Friday, February 12, 2010
Slow Baked Honeycrisp Apples
Honeycrisp apples have a really sweet flavor and they are quite juicy. They make a great eating apple but this recipe stated that when baked long and slow, they ooze out their juices and caramelize. It sounded like these would make a delicious topping for my breakfast yogurt and indeed they did. Another positive thing about this recipe was that it made the whole house smell divine! Nothing better than the smell of baked apples with their accompanying spices.
Slow Baked Honecrisp Apples
1/2 cup sugar
1/8 tsp ground ginger
1/2 tsp ground cinnamon
1/2 tsp vanilla
4 medium honeycrisp apples (about 1 1/4 pounds total)
1/4 cup melted butter
1 Tbsp finely grated orange peel
Preheat oven to 300 degrees. Butter four 3/4 cup custard cups or ramekins. Line a baking sheet with parchment paper or foil for easy clean up in case the apples bubble over.
Mix sugar, cinnamon and ginger together in a small bowl. When butter cools, stir in vanilla. Peel apples, then core and quarter them. Slice the apples into 1/8 inch thick slices. Place a thin layer of apple slices in each prepared custard cup, overlapping slices; brush lightly with butter mixture. Sprinkle about 1/2 tsp sugar mixutre over each cup, then sprinkle very lightly with orange peel. Repeat this process until all of the ingredients are used. Cover tops of cups with parchment paper then foil. Using a small knife, pierce 3-4 holes through the foil and paper to allow steam to escape. Place cups on prepared baking sheet.