Recipe: Rosemarie’s Baked Apple
Adventures in Eating: Rosemarie’s Baked Apple
By Rosemarie April 1983
When our children were just little tykes, one of their favorites for breakfast was a baked apple, swimming in cold milk or cream. Since I made it so often, I started modifying the original recipe I had, and ended up with a light and easy version which I made ahead and kept in the refrigerator.
This is such a simple and make ahead item, that I have used it many times as dessert for my dinner guests, and receive raves each time. It can be served with ice cream, and is a welcome change from a pastry.
ROSEMARIE’S BAKED APPLE
1 1/2 c. sugar
2 3/4 c. water
3 whole cloves
2 sticks cinnamon
4 medium Roman Beauty apples
Combine sugar, water, cloves, and cinnamon, and bring to a boil. Simmer gently for 8 minutes. Meanwhile core apples, making sure you do not puncture the blossom end. Place in oven proof dish and stuff cavity with raisins. Pour syrup over apples and bake 1 hour at 400°. Apples will puff-up and look beautiful. No food coloring or cinnamon candies in this one. Cool, cover, and place in refrigerator.
Serve in a small bowl: at breakfast, with cream or milk poured over it, or as a dessert with a scoop of vanilla ice cream on top.
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