Baked Apples with Cinnamon, Walnuts and Maple Sugar
Baked apples are an American classic. We serve them for breakfast on grey
November mornings and for dessert on Sunday evenings when a little cosseting
is in order. Look for Rome apples at your market: They have a lovely
sweet-tart flavor, hold their shape when baked, and are big enough to pack
the hollowed-out core with a cassia stick and lots of cinnamon-maple sugar
butter. Pungent Indonesian cassia underscores the sweetness of the apples.
To serve 4
unsalted butter, softened
4 tablespoons granular maple sugar, or brown sugar (see note below)
3 tablespoons powdered Indonesian cassia
4 large Rome or other baking apples
2 tablespoons chopped walnuts
1 tablespoon raisins
4 sticks Indonesian cassia, 3-inches long
1 cup apple cider
Heavy cream, if desired
Granulated maple sugar can be ordered from Buck Hill Farm, Fuller Road,
Jefferson, NY 12093. Telephone: 800/348-6676. Fax: 607/652-2476. Web:
1. Set the oven to
2. Mix the butter, sugar and powdered cassia until thoroughly blended.
Mix in the raisins and chopped walnuts.
3. Wash and core the apples, making a hole about 1-1/2 inches in
diameter. Leave 1/2-inch of apple at the bottom; do not cut all the way
4. Place one cassia stick in the hollowed-out core of each apple and
fill in with the butter mixture.
5. Place the apples in a baking dish and pour the apple cider around
them. Bake for 30 minutes or until the apples are soft and the filling
has browned slightly.
6. To serve, pour the apple cider over the apples. If desired, pass
heavy cream in a pitcher.
to Spice Kitchen]