Baked Apples

Baked Apples

Three black dots are lined up on a white background.
Two plates with stuffed apples on them on a table

Our guests enjoy baked apples in the fall. Just as the weather begins to cool, we bring out a soul-warming first course of apples filled with granola and maple syrup… simmered in a cranberry bath. We use Cortland apples in our baked apples because they stay white and don’t brown as easily as other varieties. These can be prepared the night before and kept in the refrigerator without turning an unappetizing brown. And, they resist browning even when baking. I also like using Cortland apples for our baked apples because they stay crisp and don’t turn to mush in the baking process.


Hey, go wild and try them with pears. Core the pear like you would the apple and fill with granola and maple syrup.


Baked Apples – recipe

Cortland Apples

Granola

Maple Syrup

Cranberry Juice

Cinnamon

Powder Sugar


Preheat oven to 400 degrees. Core apples (as many as you need). Peel apples around the top. Then leave a bit of skin just below the top and at the bottom. This will help hold the apple together. Lightly great a baking sheet with Pam. Place the apple(s) in the pan and fill with granola. Add a tablespoon of maple syrup and two tablespoons of cranberry juice to the center. Fill the bottom of the pan with 1/4 cranberry juice. Bake for one hour. Remove apples from the pan and place on a plate. Spoon the sauce for the pan over the apples and sprinkle with powdered sugar. This can be prepared a day ahead and Cortland apples resist browning and are great for baking.

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English muffins Canadian bacon Eggs Fresh Spinach Feta Cheese Thinly sliced scallions Knorr Hollandaise Sauce Packet Poaching eggs is pretty uncomfortable for me. I’ve watched U-tube videos where you swirl the water to get the egg white to form around the yolk. I tried that once and it worked well for the first egg…what to do with the others? I didn’t want to swirl it each time I slid an egg in. I watched where they just put the egg into a ramekin and then gently poured it into the water from as close to the water as you can get. It stays pretty well together that way. Make sure there is enough water in the pan to cover the egg. Don’t put vinegar in the water, but do add a pinch of salt. If your egg whites get thin on the edges, you can always cut them off. Depending on how runny you like your eggs, let them cook on a gently boil for three to five minutes. Toast and butter your English Muffin. Add a slice of Canadian bacon (you can also use regular bacon or lox). Spinach. Feta. Egg. Hollandaise sauce. I’m not ashamed to admit, I use Knorr Hollandaise sauce mix. It’s easy to prepare and fool proof… and it tastes great. Sprinkle with thinly-sliced green onions. Add a little more feta on top if desired. A slice of avocado would be lovely too. Voila. Enjoy.
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