Hi Chris,

No one has such recipe at the moment.

There is a baked apple recipe here [You must be registered and logged in to see this link.]

It is done with baking apples but you could use eating apples and give it a try.

Baked apples? Simple and delicious. The first thing I cooked in my HO.

I don't peel apples - just personal choice.

Wash, dry and core, then stand upright in a Pyrex dish so the heat can get down the hollowed-out core and help cook the apples faster. Sprinkle a good pinch or two of sugar over each apple. Put on the high grill rack with extender ring in place.

I used small-ish apples, so I gave them 175 degrees for 10 minutes, Turned over, then gave them 10 minutes on the other side. Done. Larger apples will need longer to cook.

Variations:

If you like cinnamon, add a pinch or two towards the end of cooking.

Or:

For each apple you are using, put two teaspoons of raisins or sultanas into a bowl. Add two teaspoons of Calvados per apple and mix. Let the raisins/sultanas soak for fifteen minutes then stuff into the hollowed-out core of each apple before baking.

Or:

Soak blackcurrants (or blackberries) in a little Cassis - the Dijon one (Boudier?) from Tesco is lovely. Stuff into the hollowed-out cores before baking.

I like baked apples cold (and wrinkly) with warm custard but the calvados-soaked raisin/sultanas apples or blackcurrants/berries in cassis apples are best slightly warm (but never hot) with cold cream or a good home-made vanilla ice cream.

Should have added that one of these...

[You must be registered and logged in to see this link.]

...makes things so much easier. I bought mine from a pound shop. Press down through the core, twist and pull the core straight out.

tomtom

These sound delicious. Thanks for taking the time to share this with us. I'll add them to the recipe A-Z so that they remain easy to find for all members.

Hmmmm....leaving this recipe has bothered me all day. I was hoping to get in and edit it, but I haven't had a chance.

My regular oven is gas and it has a vent system. A halogen oven is essentially closed once the lid is on. Calvados is 40% proof. What chance is there of an alcohol fume build up/ignition?

Hi tomtom

I've used brandy in roast beef marinades with no problems and wine with chicken too.

I think the small amounts involved should be safe enough - I'm no expert so if anyone knows better .....

again
Chris[i]