Baked Apples With Chopped Hazelnuts Recipes

BAKED APPLES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Scoop out the core from top of the apple, leaving a well. Do not cut all the way through. Stuff each apple with 2 tablespoons brown sugar and 1 tablespoon butter. Place in a shallow baking dish and sprinkle with cinnamon.
• Bake in preheated oven for 15 minutes, until sugar begins to caramelize and apples are tender.

BAKED APPLES

Steps:

• Ask a grown-up to turn the oven on to 200C/180C fan/ gas 6. Sit each apple on the worktop and push the apple corer into the centre of each one (or ask a grown-up to do this for you).
• Mix the sultanas, muscovado sugar and cinnamon together in a bowl.
• Stand up the apples, side by side, in a baking dish. Using your fingers, push a little bit of the sultana mixture into each apple, using up all the mixture between them.
• Add a blob of butter to the top of each and sprinkle over the demerara sugar. Ask a grown-up to put the dish in the oven for 20 mins or until the apples are cooked through.

BAKED APPLES (POMMES BONNE FEMME)

Steps:

• Preheat oven to 350 degrees. Fit apples snugly in a medium oval baking dish (apples should not tip over).
• In a small bowl, combine sugar, butter, and orange zest until well incorporated. Transfer to a piping bag; pipe butter mixture into each apple, dividing evenly. Add 2 tablespoons water to baking dish.
• Bake, basting twice with pan juices, until apples are tender but not falling apart, 40 to 50 minutes.
• Transfer baking dish to a wire rack. Add a heaping tablespoon of jam to each apple; sprinkle each with a scant tablespoon of hazelnuts. Serve warm with cookies, if desired.

BAKED APPLES (WITH CHOPPED HAZELNUTS)

Steps:

• Preheat oven to 180°C ( 350°F ).
• Core the apples, using an apple corer. If you dont have a corer, use a sharp knife leaving a wider opening at the top than at the bottom. There is no need to remove the apple skins.
• In a mixing bowl, combine the sugar, butter, hazelnuts, raisins, cinnamon and zest.
• Stuff the apples firmly with the fruit mixture. Pack the apples as much as possible and then pile any leftover mix into mounds on top of the apples.
• Place the apples into a baking dish, casserole or cake tin. Use a dish that fits them as snugly as possible-this will stop them from falling over. I usually use a pyrex pie/tart baking dish.
• Spoon 1 teaspoon of honey/syrup over each apple. I usually just guess the amount for each apple and use a pouring top bottle of honey. Pour the water into the bottom of the dish.
• Bake for 30-40 minutes, or until the apples are soft.
• Serve drizzled with any syrup remaining in the bottom of the dish.
• Serve with cream, ice-cream or custard if desired.

BAKED APPLES

Steps:

• In a small saucepan, bring 2 tablespoons of the apple juice just to a simmer and remove from the heat. Add the currants, stir, and let them sit for 10 minutes to swell. Preheat the oven to 350 degrees.
• In a bowl, stir together the apricot jam, almonds, and brown sugar. Add the currants with their juice and mix together well. Use this mixture to stuff the apples. Place them in a small roasting pan and place a dab of butter on the top of each. Pour the remaining 1 cup of apple juice into the pan and bake for 50 to 60 minutes, or until tender but not split or mushy. Serve hot, with a dollop of Crema, if desired.
• Whisk the cream and the buttermilk together in a bowl. Cover and set in a warm place (a gas oven with just the heat from the pilot light is fine) for 8 hours. Crema may be kept in the refrigerator for as long as a week.

APPLE-HAZELNUT BREAD

Steps:

• In a large bowl, mix the apples and sugar. Cover and refrigerate overnight. (Do not skip this process, as the apples will expel water, needed to moisten the bread.)
• Preheat the oven to 360 degrees. Grease a 7-inch round springform pan or an 8 1/2-by-4 1/2-inch loaf pan with cooking spray. Stir the nuts, clove, cocoa and rum into the apple mixture. In a separate bowl, whisk together the flour and baking powder. Add the flour to the apple mixture and stir until combined. Transfer the dough to the pan, pat down and bake for 70 minutes. Cool in the pan. If you like, serve with butter and fleur de sel.

BAKED APPLES WITH RAISINS

Steps:

• Preheat oven to 375°F. Using melon baller, scoop out stem, core and seeds of apples, leaving bottom intact. Using vegetable peeler, peel skin off top half of each apple. Arrange apples, cavity side up, in 13x9x2-inch glass baking dish.
• Stir raisins and sugar in small bowl to blend. Pack about 2 tablespoons raisin mixture into cavity of each apple. Sprinkle any remaining raisin mixture into dish around apples. Pour juice over and around apples. Dot apples with butter.
• Bake apples 15 minutes; baste with juices. Continue to bake until apples are slightly puffed and tender, basting every 10 minutes, about 1 hour 10 minutes. Transfer baking dish to work surface; let apples stand 10 minutes, basting occasionally.
• Transfer apples to bowls. Spoon pan juices over and serve warm.

GORGONZOLA BAKED APPLES WITH BALSAMIC SYRUP

Steps:

• In a small bowl, combine the first seven ingredients. Stuff apples with mixture and place in a greased 11x7-in. baking dish. Bake, uncovered, at 325° for 40-45 minutes or until apples are tender., Meanwhile, in a small saucepan, bring vinegar to a boil; cook until liquid is reduced to 1/3 cup. Drizzle over apples.