Baked Apples Vermont Recipes

BAKED APPLES WITH OATMEAL AND YOGURT

Steps:

• Preheat the oven to 375 degrees F. Cut off the top third of each apple. With a small knife, and working from the top of each apple, carefully carve out a large "bowl," including the core, about 2 inches in diameter. Rub the cut part with lemon and put the apples into a 9-inch square baking dish. Dice the carved-out parts of the apples, without the seeds, and set aside. Melt the butter in a small saucepan, and then whisk in 4 tablespoons of the muscovado sugar, the cinnamon and pepper and cook until smooth. Brush the inside of the apples with the butter mixture. Pour the apple cider into the bottom of the baking dish. Cover the dish with foil and bake until the apples are tender, about 30 minutes. Remove the foil and bake for 5 minutes longer. Transfer the apples to a platter. Carefully strain the cooking liquid into a small saucepan and bring it to a boil. Cook until it is reduced and thickened, about 5 minutes. While the apples are baking, stir the hot milk, remaining muscovado sugar, reserved chopped apples and orange zest into the warm oatmeal and cook for a few minutes. Divide the oatmeal among the baked apples. Top each apple with a dollop of yogurt and drizzle the reduced cider over the top.

BAKED APPLE SLICES

Steps:

• Preheat an oven to 350 degrees F (175 degrees C).
• Spread the apple slices into the bottom of a small baking dish. Whisk the water and cornstarch together in a small bowl; pour over the apple slices and gently stir. Sprinkle the sugar and cinnamon over the apple slices.
• Cook in the preheated oven until the apples are tender, about 15 minutes.

VERMONT BAKED APPLES

Steps:

• Position oven rack 1/3 up from bottom of oven; preheat to 400°.
• Have ready a shallow baking dish that measures 11x8 inches.
• With scissors, cut the dates into small pieces ( ¼ to ½ inch).
• In a bowl, combine the dates, honey, pecans, and lemon rind; set aside.
• In a small bowl, combine the crumbs with the cinnamon, nutmeg, and ginger; set aside.
• Wash the apples; with a vegetable peeler, peel the top third of each apple.
• With an apple corer, remove the cores from the stem end to about ¾ of the way down; do not cut through the bottoms.
• With a pastry brush, brush the peeled part of the apples with the melted butter and, after you brush each one, roll it in the crumbs to coat the buttered part (you will have some leftover butter and crumbs; reserve them).
• Place the apples in the baking dish; using a small spoon, fill the apples with the date mixture.
• Using your fingertips, press it firmly down into the holes in the apples; then mound some of the mixture on top of the apples.
• All the remaining crumb mixture should be sprinkled over the apples and/or placed in the baking dish.
• Pour the reserved butter into the dish over the crumbs.
• Pour the maple syrup and boiling water in the baking dish around the apples over the crumbs and butter.
• Bake for about 30 minutes; baste several times with the maple syrup mixture, or spoon it slowly over the apples.
• Test the apples with a cake tester and bake only until they are just barely tender.
• By the time the apples are done, the sauce should be thick and darkly caramelized.
• Set aside and serve warm or at room temperature or refrigerated.

BAKED APPLES VERMONT

Steps:

• Preheat oven to 400°F.
• Place apples in a baking dish.
• Place a teaspoon of butter in each apple; pour syrup or brown sugar over apples.
• Pour water in the pan and bake until soft, about 1/2 hour, basting every five minutes or so.
• Serve with heavy cream or vanilla ice cream.