Until today I would never have said that one food alone summed up the gloriousness that is Autumn. Never.
There is so much to chose from – pumpkins, squashes, spices, apples, pears, plums, to name but a few.
But then . . . then I made these baked apples. And tasted them. And now I know that there is one food alone that can sum up the gloriousness that is Autumn.
I guess saying one food is stretching things a little, because there are a few different ingredients involved, so it is not one food in the truest sense of the phrase. It is one dish, that would be a better way of putting it.
The apples came from the tree in the garden. We have a large cardboard box full of them in the garage. We had to pick them all in order to save them from the woodlice that were slowly but surely eating them and setting up camp in them. I know, I would never have assumed that woodlice like apples either. I mean they are called woodlice for goodness sake! But I guess, a tree is wood . . . but not apples, apples are not wood. The lice need to learn to differentiate between the two.
In order not to waste the apples they need to be eaten in some form or another in a relatively quick fashion.
I have always been a bit “meh” about baked apples. They have never set my heart on fire but they were “okay”. However, these baked apples are a game changer and it is all because of the stuffing.
A mixture of butter, ground almonds, cinnamon, ground cloves, dates, raisins, vanilla and a sneaky drop of Honey Jack Daniels makes a stuffing that is almost reminiscent of sticky toffee pudding. Stuffed inside a soft squidgy warm apple. Anointed with a generous pouring of cream (or if you wanted to be really naughty, the butterscotch sauce from this recipe would be amazing poured over the top along with the cream).
Delicious. I would never turn down these baked apples and will no longer think of them as “meh”. Mine eyes have been opened (or is it “thine eyes have been opened”?).
Sticky toffee pudding inside an apple. Autumn on a plate.
Seasonally Stuffed Baked Apples
- 4 or 5 medium to small eating apples
- 30g unsalted butter, softened
- 4 tbsp ground almonds
- 1 tbsp coconut sugar (or soft light brown sugar)
- 1/2 tsp ground cinnamon
- pinch ground cloves
- 1/2 tsp vanilla extract
- 2 medjool dates, chopped
- 2 tbsp raisins
- 1 tbsp Jack Daniels Honey bourbon (or regular Jack Daniels, or brandy, or whiskey or rum. Something with a bit of fire)
- Pre-heat the oven to 180 Celsius / 160 fan / 350 Fahrenheit.
- Remove the cores from the apples and arrange in an oven-proof dish.
- In a small bowl cream together the butter, ground almonds and sugar. Add the cinnamon, ground cloves and vanilla extract and mix.
- Stir in the chopped dates and the raisins, followed by the Jack Daniels.
- Stuff each of the apples with the mixture.
- Bake for 20 – 30 minutes, until the apples have softened. Leave to cool slightly before eating.
Note – any left over apples can be stored in the fridge for a couple of days and re-heated as and when required.
© The Pink Rose Bakery 2015