Try this Baked Apples recipe, or contribute your own.
- Carbohydrate 26.6688800012973 g
- Cholesterol 0 mg
- Fat 0.3094 g
- Fiber 4.36800017356873 g
- Protein 0.514360000034795 g
- Saturated Fat 0.05096 g
- Serving Size 1 1 Serving (241g)
- Sodium 4.17200000198826 mg
- Sugar 22.3008798277286 g
- Trans Fat 0.15288 g
- Calories 145 calories
Step-by-step
- Preheat your oven to 200-220°C/400-425° F.
- Wash and core your apples, discarding the centre.
- Place the apples in a baking tray.
- Pour the raw sugar over the apples, then the red wine.
- Top each apple with 2-3 cloves per apple, and a little bit of peel.
- Place in the oven for one hour.
- Remove from the oven.
- Any excess syrup, pour into a small jug and spoon over the apples once served.
Replacing the red wine with an equal volume of tart cherry juice or diluted pomegranate molasses alters the flavor profile while retaining the necessary acidity to break down fruit pectins during baking. Acidity prevents the fruit from turning completely to mush by strengthening cell walls before the internal starches fully gelatinize. Choosing a firm, tart fruit variety such as Granny Smith or Braeburn ensures structural integrity remains intact under high heat.
Preheating the oven to 200 degrees Celsius creates the initial thermal shock required to start steam generation within the core cavity. Picing whole spices like cloves directly into the flesh allows their volatile oils to infuse the surrounding tissues as the liquids simmer in the pan. Coarse raw sugar dissolves slowly over the one-hour cooking window, creating a concentrated syrup through moisture extraction and caramelization.
Reserving the pan juices in a separate vessel prevents the base of the fruit from becoming waterlogged while cooling. Spooning this reduced syrup over the portions immediately before service restores surface sheen and concentrates the infused citrus and spice notes. Strain the syrup through a fine-mesh sieve if whole spices broke apart during transfer.
Refrigerating leftovers in an airtight container for up to two days yields a softened product that integrates well into morning oatmeal or polenta. Reheat gently in a saucepan over medium-low heat with a splash of water to loosen the crystallized sugars without scorching the remaining fruit.
