December 22, 2011

Baked Apples

Apples can be Michigan's largest fruit crop and I really enjoy eating them throughout the season.

My baked apples can be a little different, which is baked with caramel. If you serve with Sablés, Tarte Tatin -like dessert is ready.

Very simple and easy to make.

Baked Apples
YIELD: 8-inch square baking dish

1/2 cup sugar
1 teaspoon warm water
2 tablespoons unsalted butter
6 Golden Delicious Apples (or firm dessert apples)

 Preheat oven to 300F.

In a saucepan, heat the sugar over medium heat, stirring occasionally but not continuously. Once it turns a deep amber, stand back and add warm water. Mix well. Then stir in the unsalted butter. 

Transfer to 8-inch square baking dish.

Peel, core and quarter the apples. Arrange them vertically on the baking dish. (They will stick up above the rim.)

Bake in the oven for 2 hours. Press down the apples by using a spatula halfway through. Remove from the oven.

Serve warm.