Roasted Apples

One thing I came across whilst researching Newton was that one of his favourite foods was roast apples, so I devised to find a simple recipe that could be adapted with various ingredients like cinnamon or sugar. You can use pretty much any apple that takes your fancy, but if you really want to stick to historical authenticity, you're better off trying to find the 'Flower of Kent' variety, which is the type that grows on Newton's apple tree at Woolsthorpe Manor.

RECIPE

Preparation: 15 minutes
Cooking time: 35 minutes
Makes 4 servings


Ingredients
4 large baking apples (eg. Rome Beauty, Golden Delicious, Jonagold, Flower of Kent)
1/4 cup brown sugar
1 teaspoon cinnamon (optional but yummy)
1/4 cup chopped pecans (optional)
1/4 cup currants/chopped raisins
1 tbsp butter
3/4 cup boiling water


Method


1 Preheat your oven to 375°F (190°C).

2 Cut out holes in apples for stuffing, then rinse and dry the apples. Using a sharp paring knife or an apple corer, cut out the cores, leaving the bottom 1/2 inch of the apples intact.

*If using a paring knife, first cut out the stem area and then use a small metal spoon to scoop out the seeds. Cut the holes so that they are an inch or so wide.

3 Stuff with brown sugar, [cinnamon, and/or extras]. Place the brown sugar, cinnamon, currants or chopped raisins, and optional chopped pecans in a small bowl and mix together.

Put the apples in a baking dish and stuff each apple with the sugar stuffing mixture. Place a dot of butter (a quarter of the tablespoon noted in the ingredient list) on top of the sugar.

4 Bake: Pour the boiling water into the bottom of the baking dish. Bake at 375°F (190°C) for 30 to 45 minutes, until the apples are cooked through and tender, but not overcooked and mushy.

When cooked, remove the apples from the oven and baste them with the juices from the pan.

Serve with a side of vanilla ice cream (optional).

Read more: http://www.simplyrecipes.com/recipes/baked_apples/#ixzz4THv7NPPT