This is my mom's baked apple recipe - and it's quite possibly the most decadent recipe she makes. It uses not one but two kinds of liquor, though most of the alcohol gets cooked out in the baking. This tendency of my family to use wine and liquor in cooking caused me real problems when I went to my first internship and had to cook for myself at the age of 20. Almost every recipe I knew required alcohol I was too young to buy - I may be the only kid who ever really meant it when I begged older friends to buy me alcohol "so I can make marinara sauce!"
4 Tbs butter
1/2 Cup packed brown sugar
1 tsp. cinnamon
2 Tbs cognac
1/2 Cup chopped walnuts
3/4 Cup sherry
4 big apples
1. Preheat oven to 375 degrees. Butter baking pan.
2. Cream the butter and cinnamon.
3. Mix the brown sugar, walnuts and cognac, add to butter and mix.
4. Peel apples halfway down and core them.
5. Stuff the apples with sugary, nutty, cognac goodness.
6. Stick the apples in the baking dish and pour sherry over it.
7. Bake until the apples are soft - about 45 minutes.
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