Thursday, 3 December 2015

Baked Apples in the Estufa

You don't need an old fashioned oven to make these, but I associate them with encroaching winter, and evenings in front of the wood burning stove.  Having an oven on top of the wood burner is just a fabulous way to make an evening snack without too much effort and certainly without using any more energy.

First get your baking apples.  Here in Spain I have not been able to find anything other than these...

My fruit man says they are called Reineta (Little Queen) and they are for baking.

Score them around the middle and then take out the core.

Put them into an oven proof container and fill the core space with a little brown sugar (I used demerara) and in fact it doesn't have to be brown sugar, it could be white.  Add some dried fruit and a few little blobs of butter.

Bake in the oven until you can see the skin of the apples start to pull away exposing the soft fleshy midriff.  Insert a sharp knife to make sure the apples are cooked all the way through.

You need to remember that there is a very fine line between perfectly cooked and exploding apple.

 I don't always manage to catch it before it explodes but of course because I was taking photo's this time I watched them very carefully.  All you need now is a dollop of cream or even custard if you are feeling like making it.  Enjoy!  We did!

No comments:

Post a Comment