Baked Apples a La Pierre
- Ready In:
- 1hr
- Ingredients:
- 6
- Serves:
-
1
ingredients
- 1 rome apple (per serving)
- 2 teaspoons dried currants (I've used dried cherries also raisins, both dark & golden)
- 1 teaspoon black walnut, coarsely chopped (other nuts work but I prefer these)
- 1 teaspoon unsalted butter
- 1 teaspoon real maple syrup
- 1 teaspoon dark rum (Whalers if you can find it)
directions
- Preheat the oven to 325°F.
- Carefully core the apple from the blossom end but don't go all of the way through.
- You want a well not a tunnel.
- Mix the currents and nuts and fill the well.
- Heat the butter and syrup in a double boiler until the butter is melted, stir in the Rum and pour over the Currents and nuts.
- Place in shallow baking dish and bake for 50 minutes.
- Serve.
- (These go well any time of the day or night and the smell during baking will drive you wild).
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RECIPE SUBMITTED BY
Pierre Dance
Kennewick, WA
I'm a 73 year old male. I live in the desert in Southeast Wasington. Yes, Virginia, Southeast Washington is Desert, Cacti, Sage Brush, Wile E. Coyote, the whole nine yards.The Columbia River flows through the middle of it and is its saving grace.
Some of the jobs. I've held are Well Driller, Aircraft Machanic, Handyman, Electrician,Merchant Seaman, And most recently Long haul Driver.My hobbies are cooking, Kite making, and Good movies (plus anything that strikes my fancy)
My first cookbook was Fanny Farmer Original Boston Cooking School Cookbook and its still the first of all of my cookbooks that I go to. It has the best Biscuit recipe going and the only change I make to its Cornbread recipe is to add a half teaspoon of Cayenne to bring out the flavor of the cornmeal.
I injured my knee and have had the last year off and what I've done is go quietly mad. I'm now semi retired and try to figure out plan 'E'. A, B, C, and D phased out so it's time to move on, where, the hell ever, that is.