|Baked Apples Filled with Fruit and Nuts|
This recipe is as easy and good as it sounds. Dorie recommends using Rome Beauty or Cortland apples. I found Cortland in my local grocery which was exciting since so often its the usual Granny Smith, Red Delicious, Gala, Fuji and Honey Crisp in the winter, which I love. But there are thousands of varieties of apples yet so few readily available. When Gary and I went to NYC we were delighted at the Farmer's Market in Union Square. There were so many varieties of apples we'd never heard of and the farmers would give you a slice for tasting. We wanted to buy them all but had to content ourselves with what we could eat in a couple of days.
Also, it was April but the apples were so fresh and crunchy. I asked how that happened and one of the sellers explained to me how the apples are kept in cold storage and low oxygen levels. This article in Modern Farmer gives a good description of apple storage.
Back to Dorie. Her baked apples are very easy. Peel the apples half way down and score around the peel line to prevent bursting. Removing the core is a bit tricky since you don'tt want to cut through the bottom but a melon baller helps hollow out the apple. I used prunes, raisins and walnuts to fill the centers. my apples baked a little over an hour and I served them with vanilla ice cream. Delicious!
The French Friday with Dorie website is where you will find everyone's results as we cook our way through Dorie Greenspan's Around My French Table.
And here is our new grandbaby! A tiny bundle of joy. Her brother is as infatuated as the rest of us. Life is good Doristas!