Thursday, October 8, 2009

Honey, Honey

When autumn began rearing its red and gold hued head, I began daydreaming of apples. Apples, in whatever form, always seem like an especially fall weather food. A few weeks ago, Kathy and I decided to bake apples. We decided on a recipe for "honey baked apples," which is really simple. The turned out really well, all sweet and wrinkly, with honey seeping from their browned skins. Visual evidence below.

The recipe we used was from, though we didn't use raisins and we substituted powdered cinnamon for the cinnamon stick. Here's the recipe:

6 lb. baking apples
2 tbsp. walnuts, chopped
1 c. water
1 tbsp. raisins
1/3 c. honey
1 cinnamon stick (2 inches)
1 tbsp. lemon juice
Preheat oven to 350 degrees. Wash and core apples. Mix chopped walnuts and raisins together. Fill apple cavities with mixture and put in shallow baking dish.
In small saucepan combine water, honey, and cinnamon stick. Place over medium heat and bring to a boil. Simmer for 5 minutes. Remove from heat and stir in lemon juice. Remove cinnamon stick and pour syrup over apples in baking dish.

Place in preheated oven and bake uncovered for 45 minutes or until the apples are tender, basting occasionally. Remove from oven and cool to room temperature before serving.

Very sticky and nutty - just how I like my comfort food; next up: who knows?

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