Honey Baked Apples with Raisins and Cinnamon
This dish is well suited to apples with a high moisture content, such as Jonagold, Braeburn and Gala; they soften nicely and produce a full[-flavored juice that can be spooned over the top of the apples when served.]
- Total Time:
- 1 hr 20 min
- 10 min
- 15 min
- 55 min
- 6 servings
- 3 1/2 cups apple cider
- 1/2 cup packed brown sugar, plus 2 tablespoons
- 1/3 cup honey (preferably 100 percent raw honey from a small producer)
- 1 teaspoon ground cinnamon
- 1/8 teaspoon salt
- Pinch freshly ground pepper
- 6 unpeeled Braeburn, Golden Delicious or McIntosh apples, halved and cored with a melon baller
- 1/2 cup golden raisins or currants
- 1/2 cup dried apricots, julienned
- 6 whole cloves
- 2 or 3 star anise pods
- 2 to 3 cinnamon sticks, optional
- 1/4 cup apple brandy
In a medium saucepan, combine the apple cider, brown sugar, honey, cinnamon, salt, and pepper. Bring to a boil, reduce heat, and simmer for about 25 minutes or so, or until mixture is syrupy and reduced to about 2 2/3 cups.
Preheat the oven to 350 degrees F. Put the apples, cut side down, in a 12-inch baking pan. Distribute the raisins, apricots, cloves, star anise, and cinnamon sticks, if using, over the apples. Pour the hot syrup over the apples. Cover the pan with aluminum foil.
Bake 25 to 30 minutes, or until the apples are almost tender when pierced with the tip of a sharp knife. Remove from the oven, turn the apples over, add the brandy. Baste apples with the apple cider and apple brandy many times, allowing the apples to absorb the flavor. Let the pan stand, covered, for 15 minutes. Serve baked apples with the liquid and dried fruits spooned over them in a bowl. Served with whipped heavy cream or ice cream and a sprinkle of powdered sugar.
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The FN chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
Recipe courtesy of Danny Boome