Last weekend, I was over at Annabel’s to spend time writing, walking and watching manga. We also spent a fair amount of time in the kitchen, enjoying good food. Annabel is becoming an incredible cook and made an amazing dahl. I decided to contribute a taste of autumn, testing out a Waitrose recipe card I collected years ago.
That taste of autumn was baked apples stuffed with maple syrup, raisins, lemon and ginger. They were delicious. Soft, sweet, juicy. There was just one tiny flaw…
The apples had exploded!
Turning round to see a tray full of half exploded cooked apples has to be one of the funnier memories I’m going to share with Annabel. I think both of us were slightly shocked and questioned where we had gone wrong.
However, as we still ended up with bowls of delicious, slightly autumnal pudding, I figured it would be a shame not to share our creation with you!
Before I share the recipe with you, though, I have a confession to make. I may have adapted this recipe ever so slightly from the original Waitrose recipe. Firstly, I switched the demerara sugar with maple syrup. I’m all about replacing actual sugar with a more natural form of sugar. It might seem like a small change but to achieve the same level of sweetness, less maple syrup is required. This means less sugar, which can only be a good thing. Secondly, all our portions were completely guesstimated as we were reducing from serving 6 to serving 2.
So, bearing all that in mind, enjoy baking your own exploded apples with lemon butter.
- 4 Bramley Apples
- 1/2 Cup Currants
- 6 tbsp Maple Syrup
- 1 Lemon
- Generous Pinch of Ground Ginger
- 50g Butter
- Carefully using a knife or corer, remove the core from each apple.
- Score a line round the middle of each apple and slice the very top off.
- Place the apples in an oven tray so that they stand upright.
- Remove the zest from the lemon.
- Mix together the maple syrup, currants and lemon zest.
- Fill the hole in each apple with the syrup mixture.
- Cover the oven tray in foil.
- Bake for 30 minutes.
- Remove the foil from the tray.
- Bake for another 15-20 minutes, or until sufficiently "exploded".
- Melt the butter over a low-medium heat.
- Stir juice from the lemon in to the butter.
- Taste and add maple syrup to sweeten, if necessary.
- Spoon the apples and currants into bowls.
- Spoon/Pour the lemon butter over the apples.