- 1 apple
- 1 tablespoon chopped dates, currants, sultanas or to your liking
- 1/2 teaspoon sugar
- pinch cinnamon or mixed spice (optional)
- 1/2 teaspoon butter
Baked apples are a delicious dessert or warming breakfast in the winter months. Baked in the old iron fuel stove they were a favourite breakfast for the 'Misses Thorburn' who lived at Meroogal in the late 1800s. Increase the ingredients to suit the number of apples you are wanting to bake.
|Preheat oven to C180°. Butter a baking dish big enough to hold the number of apples you have.
Remove the core of the apple, and cut about 1cm off the core to make a short plug, and insert it in the bottom of the hole. Discard the rest of the core.
Using the fork, make a few prick-holes in the skin of the apple, around all sides, being careful not to go in too deeply. This is so the apple skin won’t burst while it cooks.
Using a teaspoon or your fingers, fill the hole with dried fruit and a little sugar, and pop a small knob of butter on top.
Transfer the filled apples to the baking dish, and add a small amount of water to the dish, to about ½ cm deep. Bake for 20 minutes or until they are soft enough for a skewer to go into the flesh easily.
Remove the dish from oven and allow the apples to cool slightly.
Serve them hot or cold on their own, or with custard or ice cream.