Serving Size: 6
Preparation Time: 1:00
With a fork, prick the peeled section of the apple all over. While you are at it, prick each apple a few times along the equator, so they are less likely to burst. Place the apples in a 350 F oven and bake until they begin to swell and are 2/3 soft. You can test them with a paring knife. You should feel some resistance to the point about halfway to the center. It is important not to overcook the apples at this stage or you will have baked applesauce when you are done. Remove them from the oven. Light the broiler.
The sugar water in the pan is to soften the macerated apple tops more than the apple, yet to firm them with sugar. Drain and reduce this juice to a light syrup. Turn apples stem side up in the pan.
Put this through a food mill. Put this apple purée glaze on the side. If you chose nice red apples it will have a pretty color. It should be very sweet, almost cloying. If not add some of the syrup to the glaze. You may want to add a squeeze more of lemon as a matter of taste.
Now you are going to put the tray under the broiler. The idea is to caramelize the sugar glaze on top of the apples just a little. A slight burn here and there looks good. When you see the tops of the apples bubble (the sugar is cooking) turn the tray in the broiler so the front goes to the back to even the cooking. This process requires your full attention. If you do this right, the apples will not collapse. They warn you by the ones at the back starting to puff up at the sides. When they do, turn the tray. When the tops are glazed nicely they are done.
Let them cool to room temperature. Then you can transfer each one to an individual dish. Pour some of the syrup from the pan over them. They are best warm from the oven. When they are cold, the juice sometimes jells. This is natural, and means you did a good job. Of course you can warm them up a little for service. Heavy cream or Creme Anglaise (Pastry cream and heavy cream, half and half) is good with this.
©1996, Steve K. Holzinger. All rights reserved.
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