RFCJ RECIPE ARCHIVE
Posted by : Ruth Heiges Fruit: Honeyed Baked Apples - pareve
These are a natural for Rosh Hashana, IMO. Honeyed Baked Apples ~~~~~~~~~~~~~~~~~~~~ 6 large apples 6 Tablespoons honey 1/4 cup orange juice 2 teaspoons sugar 1/2 teaspoon ground cinnamon or ground nutmeg Preheat the oven to 400 F/210 C. 1. Core the apples, taking care not to cut all the way through to the bottom. 2. Peel each apple about one-third of the way down from the stem end. 3. Pierce the apples at several points (to release steam and prevent having to scrape exploded apple puree from the sides of your oven; BTDT) 4. Combine the honey and orange juice and pour it into the center of each apple. 5. Pour a little hot water in the bottom of a baking dish and set apples in the dish. 6. Bake for about 50 minutes, or until the apples are tender. 7. Mix together the sugar and cinnamon or nutmeg; sprinkle over the tops of the apples. 8. Run under the broiler (or flame with a blowtorch) until sugar is carmelized, before serving. VARIATIONS: 1. Eliminate the orange juice. 2. Fill each apple with honey plus a pat of butter or margarine. 3. Sprinkle with a dusting of cinnamon or nutmeg. 4. Wrap each apple in a sheet of phyllo or puff pastry by setting the apple on the sheet of pastry and drawing up the sides to the top; twist at the top to create a "parcel." 5. Bake until the pastry is golden. This version also can be made without the pastry. Shana tova! Ruth
