Fool proof food

Recipe for Roast or Baked Apples

Sat, 13 Dec, 2008 - 00:00

Darina Allen is co-founder of the Ballymaloe Cookery School and more recently the Ballymaloe Organic Farm School in Shanagarry, East Cork.

Serves 4

This is a great way to use up the last of your windfall cooking apples.

4 large cooking apples, preferably Crimson Bramleys

4 tablespoons sugar

Butter

A little water

Softly whipped cream

A little cinnamon to flavour

Core the apples and score the skin of each around the ‘equator’. Put the apples onto an ovenproof dish large enough to take them in a single layer without touching. Fill the centre of each apple with sugar and put a little dab of butter on top of each one.

Pour a little water around and roast in a preheated moderate oven 180C/350F/regulo 4 for about one hour depending on the size. They should be fluffy and burst slightly but still be fat and puffy not collapsed. Serve as soon as possible with softly whipped cream and soft brown sugar.