heart warming party — baked apples w cider-rum sauce

by hungryrabbit on November 4, 2011

Baked Apples w Cider-Rum Sauce

A few weeks ago when I posted the Toffee Apple Cookie recipe, I mentioned my hesitation with purchasing apples at the Farmer’s Market in New York City. That produce might have been from last year’s remaining crop in storage.

Last week, fresh apples were in abundant supply at the Montgomery Orchard farm stand in Dutchess County. This one is our favorite upstate stand because Montgomery has 60 varieties of apples, mostly heirloom, and various other types of fruit and vegetables. They pick produce every day, and their heirloom apples are flavorful breeds with intriguing names such as Ida Red, Cameo Fuji and Blacktwigs.

On that crisp Fall morning, I decided to bake whole apples. After browsing through the some unfamiliar varieties, I decided on SunCrisp. The description said it was firm, crisp. and tart with a scent very much like a refreshing sauvignon blanc that embodies a green apple aroma. Okay, maybe Montgomery isn’t your typical farm stand.

In this recipe, the apple essence is heightened by a mixture of oats, brown sugar, orange zest, and additional apple flesh in the filling. The apples are slightly caramelized before you add the filling. They’re then baked along in an apple cider and butter bath. You do need to baste these beauties every 10 minutes, but the result is well worth the effort. The basting process keeps the apples moist and helps further caramelize the outside.

These baked apples are best served warm with a drizzle of its jus. If you need to make them ahead of time, just rewarm them in a 350℉ oven for 10 minutes, partially covered with parchment paper. This rustic dessert is comforting enough to top a family dinner, yet elegant enough for a cozy dinner party or date for two.

Baked Apples

recipe adapted from Cook’s Illustrated
yield: 6 servings 

Ingredients

7 large (about 6 ounces each) Granny Smith apples or equivalent
4 tablespoons unsalted butter, softened
1/4 cup (2 ounces) packed brown sugar
1/3 cup dried cranberries , coarsely chopped
1/3 cup coarsely chopped pecans , toasted
3 tablespoons old-fashioned rolled oats
2 teaspoons orange zest, freshly grated
1/2 teaspoon ground cinnamon
1/8 teaspoon table salt
1/3 cup maple syrup
1/3 cup apple cider
2 tablespoons dark rum

Directions

1. Adjust oven rack to middle position and heat oven to 375 degrees. Peel, core, and cut 1 apple into 1/4-inch dice. Combine 3 tablespoons of butter, brown sugar, cranberries, pecans, oats, orange zest, cinnamon, diced apple, and salt in large bowl; set aside.

2. Combine maple syrup and cider in a small bowl; set aside.

3. Shave thin slice off bottom (blossom end) of remaining 6 apples to allow them to sit flat. Cut top 3/4 inch off stem end of apples and reserve. Peel apples and use melon baller to remove core, maintaining a 3/4-inch edge all around. (Be careful not to cut through bottom of apple.)

4. Melt remaining tablespoon butter in 12-inch nonstick oven safe skillet over medium heat. Once foaming subsides, add apples, stem-side down, and cook until cut surface is golden brown, about 3 minutes. Flip apples, reduce heat to low, and spoon and push filling inside, mounding excess filling over cavities; top with reserved apple caps. Add maple syrup mixture to skillet. Transfer skillet to oven, and bake until skewer inserted into apples meets little resistance, 35 to 45 minutes, basting every 10 minutes with maple syrup mixture in skillet.

5. Transfer apples to serving platter. Stir up to 2 tablespoons rum into sauce in skillet to adjust taste and consistency. Pour sauce over apples and serve.
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{ 16 comments… read them below or add one }

Brian @ A Thought For Food November 4, 2011 at 8:24 am

I grew up with my mom always making baked apples… of course, it didn’t have rum in it (LAME!) and she always served it with a scoop of ice cream. This is fantastic Ken!

JeBouffe November 4, 2011 at 8:53 am

Great recipe.
I will try it asap.
thanks for sharing it

Chez Us November 4, 2011 at 8:53 am

Gorgeous Ken. I love baked apples, and have not made them in a long time. Years, in fact. I really appreciate the addition of rum to your recipe, and am eager to try it out.

argone November 4, 2011 at 10:02 am

Baked apples … comfort food !! so yummy and great pictures.
I love your fork and knive too, where did you get them please ? thx !

hungryrabbit November 4, 2011 at 10:06 am

I found them at Pottery Barn sale. http://bit.ly/vWJwiA

Valeria November 4, 2011 at 10:12 am

That is poetry for my eyes and taste buds. So pretty-looking and surely tasty. Can’t wait to try them myself!

argone November 4, 2011 at 10:57 am

@HungryRabbit : thank you for the link !!

Barbara | Creative Culinary November 4, 2011 at 11:52 am

Oh my. Baked apples AND rum…you knew that would get me didn’t you? Love the idea of a cider rum sauce; I could see it on an apple pie too. And may, very soon! Lovely Ken.

caleblargo November 4, 2011 at 7:48 pm

“jus”! That made my day. I love french…

These look so incredibly delicious! You make me want to go buy a nice (iron?) dish like that to cook them in. I must make these.

Jamie November 5, 2011 at 7:44 am

Ken, your photos are so beautiful!!! Amazing! And I love baked apples, warm from the oven, drizzled with their “jus” for the perfect autumn treat. Beautiful…

foodwanderings November 5, 2011 at 12:02 pm

Yay for 50mm 1.4 Love the snapshots & boozy baked apples. Are my ears ringing? Did I hear oats?! These are perfect!

Jen Laceda November 6, 2011 at 10:05 am

I always LOVE your photography! So homely…I feel like I’m in a French farm kitchen. How do you do it?!? LOL!

Elizabeth @Mango_Queen November 8, 2011 at 1:06 pm

This baked apple is the reason why autumn is my fave season! Love your photos. They’re unbelievable!

Jen @ My Kitchen Addiction November 8, 2011 at 9:50 pm

These are stunning! This is a recipe I absolutely have to try… And, we are getting another box of apples from our organic apple CSA tomorrow. Perfect timing! :)

Russell van Kraayenburg November 9, 2011 at 12:35 pm

Why don’t I have a farm stand like that near me? I absolutely love that last shot btw. Gorgeous.

Nisrine November 9, 2011 at 4:37 pm

I love your baked apple, Ken. Perfect dessert for fall.

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