![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
Baked Apples, Revised
Dec. 30th, 2007 09:10 pmIn an attempt to improve the somewhat washed-out baked apples, I have done the following, still with an alarming lack of measurement:
1. Poured off most of the liquid.
2. Chopped up a stick of butter and dropped it in.
3. Several spoonfuls of honey, this time much of it put in under the apples.
4. If possible, too much cinnamon. (I kind of spilled it.)
5. Sprinkling of nutmeg.
6. Second baking at 350, roughly 25 minutes.
I'm guessing either they will be much tastier or utterly ruined. Time to check.
Update: Much better flavor. If I do it this way first next time, they'll probably be even better, since I think I lost a lot of the apple flavor in the water.
The texture is still pretty good, soft but not to the point of total mush.
1. Poured off most of the liquid.
2. Chopped up a stick of butter and dropped it in.
3. Several spoonfuls of honey, this time much of it put in under the apples.
4. If possible, too much cinnamon. (I kind of spilled it.)
5. Sprinkling of nutmeg.
6. Second baking at 350, roughly 25 minutes.
I'm guessing either they will be much tastier or utterly ruined. Time to check.
Update: Much better flavor. If I do it this way first next time, they'll probably be even better, since I think I lost a lot of the apple flavor in the water.
The texture is still pretty good, soft but not to the point of total mush.
