Friday, 25 November 2011

Rum & Raisin Baked Apples

Baked apples are such a quick and easy treat to make. Good for dessert, good for breakfast, if you are willing to be a little decadent at breakfast and I have to admit I am. I thought this filling would be more like mincemeat, but it turned out much lighter, in colour and flavour. Nothing wrong with that. The amount of filling probably fits 6 apples better than 4 apples, but I got Mutsu, and they are just so big. They're a good baking apple, but Cortlands or Northern Spy are other good choices as well.

4 to 6 servings
1 hour - 20 minutes prep time

Rum & Raisin Baked Apples

2 tablespoons butter, plus 1 teaspoon
2 tablespoons honey
1/4 cup light raisins (sultanas)
1/4 cup mixed preserved peel (citron)
2 tablespoons dark rum
the juice of 1/2 lemon
4 large or 6 medium apples
1/2 cup fresh bread crumbs
1/4 cup apple cider or water

Preheat the oven to 350°F. Use the teaspoon of butter to butter a casserole dish into which the apples will fit fairly snugly.

Put the remaining butter, honey, raisins, and peel in a small pot. Heat gently until the butter melts. Remove from the heat and add the rum and lemon juice. Set aside to cool as you prepare the apples.

Wash the apples, and cut the cores out of them. Peel one strip off around the middle of each apple - this will allow steam to escape as they cook and prevent them from bursting. Set the apples in the casserole as they are done.

Mix the bread crumbs into the pot of raisins, etc until they soak up the liquid. Divide the filling amongst the apples, pushing it down into each hollow core. There may be a bit left over; let it fall around them. Pour the apple cider or water into the dish and bake the apples for 35 to 40 minutes, until soft. Serve warm, or at room temperature.




Last year at this time I made Radish Fried Rice.

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