Baking apples in the oven, with nothing more than just good apples from the orchard of my grandfather.
Cooked slowly in the wood oven of my grandparents, to give enough time to the juice to be released during the cooking process and to form a light but flavorful caramel on the bottom of the dish. And when I was a child, this was the best part of this dish! With a teaspoon, I have enjoyed (and still enjoy) removing every pieces of this fruity caramel.
Warm or cold … baked apples … so yummy, so many great memories of my childhood in France.
Since this time, every winter, I am baking apples. I love them!
This is my new version of a French treat … with a little twist: beer or apple cider jelly with roasted pecans in the middle.
I think it is time to cook, this is my recipe:
Preparation time: 15 minutes
Cooking time: 90 minutes
6 to 12 apples
For this recipe, I have used Northern Spy apples. You can also use Cortland, Gala or Russet. There are so many options.
80 to 120 grams toasted pecans (depending of the size of the apples)
How to toast the pecans?
Preheat oven to 350°F. Lightly sprits baking sheet with cooking oil. Spread pecans on rimmed baking sheet. Toast in oven until nuts are aromatic and darker in color, about 5 to 7 minutes. Cool, and coarsely chop them.
You have to watch them carefully as they are easily scorched.
12 generous teaspoons of American Pale Ale Beer or Apple Cider jelly
Preheat the oven to 300°F.
Rinse and dry the apples.
Carefully remove half of the core from the apples with a sharp knife or apple corer. Do not cut all the way through, and be careful not to split them in half. Place them on a baking dish.
Stuff each apple with 1 to 2 tablespoons of toasted pecan and 1 to 2 teaspoons of jelly.
Bake in preheated oven for 90 minutes (or more if apples really big), until apples are tender.
You can eat them warm, or cold. I keep them for several days in the fridge, I love them as a snack or a small treat.