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

Syrup:
1 1/2 c. sugar
2 3/4 c. water
3 whole cloves
2 sticks cinnamon

4 medium Roman Beauty apples

Raisins

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.

Bon Appetit.

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