The individual casserole is a delightful container for a baked apple prepared this way. You can select Greenings or Rome Beauty apples.
4 large unblemished apples
1 cup water
1 cup sugar
4 Tbsp. raisins
4 Tbsp. honey
1/2 tsp. nutmeg
Core the apples and pare about one third of the way down from the stem end. Select a saucepan with deep sides.
Make a syrup of sugar and water, boil for 5 minutes, add 1 or 2 apples, cover and simmer gently until apples are tender but unbroken. Pierce lightly with steel needle or silver fork
Lift apples out with perforated spoon; place in casserole or shallow baking dish. Cook remaining apples.
Fill center of each apple with raisins and honey, sprinkle with nutmeg.
Place casseroles or baking dish under broiler flame, baste with extra sugar syrup left in saucepan
As soon as apple takes on a delicate brown color, remove from oven, serve cold.
- If apple skin is a bright red, the peeling may be cooked with syrup.
- Cinnamon drop candies may be cooked in syrup.
- Red vegetable coloring may be added to syrup.
- Small apples may be completely pared, cooked in syrup with red colorings and served with cold meat.
Baked apples are an old standby which can be transformed into dressy deserts by topping them with swirls of ginger meringue made with 1/16 tsp. salt, 2 egg whites, unbeaten, 1/4 cup sugar and 1/4 tsp. ground ginger. Add salt to unbeaten eggs whites; beat until they stand in soft peaks. Beat in sugar, 1 tbsp. at a time. Beat in ginger. Pile on meringue on tops of baked apples. Bake for 15 to 20 minutes in a preheated slow oven.