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
Ingredients
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
Method
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
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