By John Rudy
I have been making baked apples for decades. There is nothing easier to do. The only important thing to remember is to purchase apples that are relatively soft or they will take forever to bake. My favorites are Cortland, Braeburn and Honey Crisp. I prefer an apple that is large and relatively fat (more broad than tall). No matter what type you pick, you will want to watch them in the oven and remove them when they reach the consistency YOU like. My preference is that, when the first apple develops a vertical crack, I remove the pan.
½ cup sugar
¾ cup water
- Heat the oven to 350°
- Combine the sugar and water and bring to a boil. The objective is to dissolve the sugar and create a syrup. It will take about 10 minutes.
- Peel the top of the apple. I normally do two loops with the peeler which is maybe ¾ of an inch in total. The skin is needed to hold the apple together.
- Use a corer to remove the core and pits. It may be impossible to get it all out, and you want to avoid breaking through the bottom of the apple.
- Optionally, fill the center of the apple with raisins.
- Pour in the syrup to cover the raisins and use what is left to flow over the skins of the apples.
- Sprinkle with some cinnamon or some cinnamon-sugar so that it will crystalize on the top of the apple.
- Bake for about 40 minutes (but it might be as few as 30 or as much as 60 depending on the type and size of the apple you choose).
- When it is close to being done, the aroma will draw you back to the kitchen.
John says that it was his mother who inspired his love of cooking and baking at an early age. (She cooked vegetables in boil-able packages.)