Apples are the rubies of the autumn season, and I carried home a tote brimming with juicy locally-grown Gala, Macintosh and Cortland apples from the Long Island Fair.
With a bowl-full of such magnificent specimens glistening on the kitchen counter– and a crisp note in the air – it is natural that the imagination turns to apple pie. But, a good pie takes time and must be gently nurtured through crust and filling. Alas, my October schedule is anything but pie-friendly.
Maple Baked Apple is a fine alternative for the time-starved chef, infusing the kitchen with the tempting aroma of maple, cinnamon, butter and walnuts. I use a baking dish from my friend Joan, especially designed for baked apple. The center cylinder warms the apple from within, cooking it to creamy perfection.
And, no rolling pin or flour smudges required.
Maple Baked Apple - adapted from tasteofhome.com
2 teaspoons maple syrup
1 teaspoon brown sugar
1 teaspoon chopped walnuts
1 teaspoon dried cranberries
1/8 teaspoon ground roasted cinnamon
1/8 teaspoon ground nutmeg
½ teaspoon butter
Additional melted butter for basting
1 medium apple
Preheat oven to 375° F. Combine the first seven ingredients in a small bowl. Wash and core apple, and peel the skin from the top third. Place apple in an oven-safe baking dish and fill the apple cavity with the maple walnut mixture. Bake for 45 minutes until tender. Baste apple with additional melted butter halfway through baking.
©2012 T.W. Barritt All Rights Reserved