Spectacular and so simple is how you could describe this recipe for baked apples. Ideal to have as a desert after any meal.
Or for breakfast or for an afternoon snack.
Or do you prefer to have a light evening meal thanks to this recipe? It’ll always agree with you.
Apples are one of the autumn fruits par excellence. For that reason, we bring you this recipe prepared with apples of the Golden variety.
Why Golden? Because it’s one of the sweetest varieties that exists. In this recipe, we give it our personal touch for you to enjoy. And then, you can give us your opinion.
And also extremely healthy because an apple contains 85% water. A sweet bite and ideal if you’re on a diet to lose weight.
- Medium-sized Golden apples (sufficient to fit onto a baking tray)
- 2 tablespoons of water
- A dash of white wine, Muscatel, rancid wine or Vermouth
- Wash the apples carefully
- Heat the oven to 180 degrees
- Use a corer to take out the centres of the apples to make a hole in the middle.You could also use a sharp knife with a point. But what’s important is for you not to go right through to the bottom. The base of the apple must remain intact. In that way, the liquid we’ll put into the apple later won’t spill out.
- Into the hole you made when you took out the centre, pour in the dash of white wine, Muscatel, rancid wine or Vermouth.
- Put all of the apples you’re going to bake onto a tray and add a little water which will evaporate as the apples cook.
- Be careful. If you see that the tray is getting dry, add a bit more water. If you don’t do that, you run the risk of them burning or sticking to the tray.
- If while they’re cooking, you see the apples starting to open, turn the temperature down to 100 degrees.
- When you see that the colour of the skin of the Golden apples has changed from their characteristic yellow to golden brown and that it’s wrinkled, it means that they’re ready.
Some suggestions for baked apples
If you’re not going to eat them all when you take them out of the oven (the best thing is to eat them hot), put the ones you haven’t eaten into the fridge. If they sit for a while, their flavour is even more intense.
You’ll only have to heat them up again before eating them.
Another thing you can do to give them even more flavour if that’s possible is to put a small stick of cinammon on the baking tray. It’s not necessary to add sugar because with the heat from the oven, the sugar from the apple itself will caramelize.