Saturday, April 18, 2009

An Old-Fashioned Dessert

I was flicking through the current issue of donna hay magazine and found a recipe for baked apples. To be fair it's not something I'd choose if I was out for dinner - I wasn't a big fan back in the day when dessert was something a rarity at the dinner table, and distinctly remember giving my share of the dish away when we made it during home ec. class in high school. However, after the ridiculous amounts of chocolate we've all eaten this week I thought this might meet the kids' request for 'a yummy dessert' as well as my requirement of something slightly healthy.


This was easy to put together and, although I did buy hazelnuts for it, you could use any nuts you have on hand. I exchanged the currants for sultanas (what the heck is the difference between currants, raisins and sultanas anyway?) as the small people in the house insist on a constant supply so they're always in the pantry.


The results of this effort weren't immediately impressive. Hubby and I both had a bite and exchanged "well, this is kinda boring" looks but then... another bite or so into it the flavours really came into their own and it got a little more interesting. I'd add a touch more cinnamon and Hubby suggests a hint of honey wouldn't go astray. If you're a baked apple fan you'll love this, if you're more like me I think it's fair to say you'll like it too. I can pretty much guarantee it'll make another appearance before spring arrives.



Currant and Hazelnut Baked Apples
from donna hay magazine, April/May 2009 issue


2 tablespoons currants (I used sultanas)
1/4 cup chopped hazelnuts
1 tablespoon brown sugar
25g butter, melted
1/2 teaspoon ground cinnamon
4 red apples, cored (mine were quite large, I'll use smaller ones next time)
1/3 cup brown sugar, extra
1/3 cup water
double (thick) cream, to serve

Preheat oven to 180C (355F). Place the currants, hazelnuts, sugar, butter and cinnamon in a bowl and mix well to combine. Score around the middle of the apple skins with a small sharp knife. Press the currant mixture into the apples and place in a small baking dish. Combine the extra sugar and water, pour into the base of the baking dish and cover with aluminium foil. Bake for 15 minutes, remove the foil and bake for a further 15 - 20 minutes or until the apples are soft. Serve with cream. Serves 4.

9 comments:

Iris Flavia said...

Hmmm, sounds like the winter-food I always wanted! Looks very yummy!

creampuff said...

I haven't had baked apples in the longest time!!! Lovely!

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