"Beschwipste Aepfel (Tipsy Apples)"
Baked apples with rum.
Ingredients:
Apples of your choice
(I prefer Granny Smith, but it really is up to you). One apple per person unless you want some left over. 1 min. in the
microwave the next day still works, but fresh is best.
Butter
Brown Sugar
Cranberries or Raisins (I prefer cranberries)
Rum
Slivered Almonds (optional)
optional for serving: vanilla ice cream, powdered sugar, cinnamon,
whipped cream
Preheat oven to 356F or 180C.
Directions:
Core apples, make sure you do not cut a hole in the bottom! Set them on a rimmed cookie sheet.
Put a flake of butter, sugar, almonds, cranberries in opening, finish at top with butter and sugar. Do not press anything, just layer loosely. (Note: Use small amounts while layering, this is a small opening). Now pour rum over space until rum is level with the core top. The rum basically fills the cracks.
Carefully take tray to oven, middle rack, about 20 min. at 180C or 356F. You can also go down to 320F for 60 min., but that really makes the apples very, very soft. I prefer 20 min. at 356F, that gives them a bit of a bite (imagine "al dente" versus well done when you cook noodles).
Take apples carefully out, make sure they do not tip over and put them on small rimmed plates or bowls. Sprinkle a bit cinnamon and serve while still hot.
For the one of us who can get away with more calories add a scoop of vanilla ice cream, dust with powdered sugar and cinnamon, even a bit of whipped cream on top of the hot apples and then sprinkled with cinnamon......all up to you and your calorie allowance.
Enjoy!
Note:
Some recipes will use the metric system, others I may took the time to convert them or they are listed in both.
If you need to convert the grams, milliliters etc. to spoons, cups, pints, ounces being US, UK, AU or any other odd measuring amount, do not worry about 100 % absolutes. Being close is usually just fine.
Below is a link to a converter web page I like to use. But there are plenty more sites out there to pick from.
Baked apples with rum.
Ingredients:
Apples of your choice
(I prefer Granny Smith, but it really is up to you). One apple per person unless you want some left over. 1 min. in the
microwave the next day still works, but fresh is best.
Butter
Brown Sugar
Cranberries or Raisins (I prefer cranberries)
Rum
Slivered Almonds (optional)
optional for serving: vanilla ice cream, powdered sugar, cinnamon,
whipped cream
Preheat oven to 356F or 180C.
Directions:
Core apples, make sure you do not cut a hole in the bottom! Set them on a rimmed cookie sheet.
Put a flake of butter, sugar, almonds, cranberries in opening, finish at top with butter and sugar. Do not press anything, just layer loosely. (Note: Use small amounts while layering, this is a small opening). Now pour rum over space until rum is level with the core top. The rum basically fills the cracks.
Carefully take tray to oven, middle rack, about 20 min. at 180C or 356F. You can also go down to 320F for 60 min., but that really makes the apples very, very soft. I prefer 20 min. at 356F, that gives them a bit of a bite (imagine "al dente" versus well done when you cook noodles).
Take apples carefully out, make sure they do not tip over and put them on small rimmed plates or bowls. Sprinkle a bit cinnamon and serve while still hot.
For the one of us who can get away with more calories add a scoop of vanilla ice cream, dust with powdered sugar and cinnamon, even a bit of whipped cream on top of the hot apples and then sprinkled with cinnamon......all up to you and your calorie allowance.
Enjoy!
Note:
Some recipes will use the metric system, others I may took the time to convert them or they are listed in both.
If you need to convert the grams, milliliters etc. to spoons, cups, pints, ounces being US, UK, AU or any other odd measuring amount, do not worry about 100 % absolutes. Being close is usually just fine.
Below is a link to a converter web page I like to use. But there are plenty more sites out there to pick from.
Last updated: 11/24/2013