The winter months always remind me of this warming treat. As soon as Halloween hit, warm apples made an appearance at our household. Without wanting to blow my own trumpet, our family parties were pretty darn good when I was growing up. The arrival of November meant our annual bonfire night get together was just around the corner. A huge spread would be prepared and laid out buffet stylee by my Mum. It fed all of our neighbours and family members, who’d in return arrive with a firework to add to the pile. At that point we had 6 cats (crazy cat lady) and a dog. This, combined with a small garden was probably not the best combo to let off super sized rockets from Asda. Or Catherine wheels for that matter. I remember one year a family member attached one to our shed, the next thing we knew people were screaming and pointing because the shed was on fire. Oops.
So, getting back to apples and the winter months. We had apple bobbing competitions as well as other apple games. One of them being apples hanging from some string which was attached to a washing line – the aim of the game was to eat the apple without using your hands. Winter also meant eating baked apples for dessert.
My earliest memory of this dish was making it with my Mum in Frankfurt, where I grew up. A sweet craving needed seeing to, and with only apples along with a few store cupboard ingredients in the house, the ‘baked apple’ worked a treat. For extra speed we stuck it in the microwave and watched it through the window as it began to soften and caramalise with the butter. I have to be honest I was never a big fan of it back then, gelato seemed a much better option. Now I enjoy eating this treat and thinking back to those fond memories.
1 tbsp Butter
1 tbsp Sultanas
1tsp Soft brown sugar
1tsp Demerara sugar
Method Oven 180c
- Pre-heat oven to 180c.
- Core the apple and score around the circumference of it.
- In a small bowl mix the soft brown sugar with the sultanas.
- Put a third of the butter into the middle of the apple and push down with your fingers, then add a third of the sugary sultanas. Do this two more times so you end up with butter on the top.
- Sprinkle the demerara over the top.
- Place in an ovenproof dish and bake for 15 – 20 minutes until golden and soft.
- Serve on it’s own or with a dollop of creme fraiche.