Autumn is well and truly here. The nights are getting longer, the days are getting colder, and Santa is popping up everywhere. Thoughts are turning to mulled wine, who’s going to get drunk and embarrass themselves and the work Christmas party (please, not me again!) and, invariably, snuggling up under a blanket with delicious, warming, comfort food. And for me, there is no comfort food more comforting than baked apples.
Apples are of course packed with vitamin C, so I like to use this recipe as a gooey, decadent way of getting my 5-a-day, counter-balancing the scrumptious maple syrup with the fact that I am keeping myself healthy and cold-free. We all have our little excuses!
I have to say, this is one of the few recipes that has actually pulled a real, audible groan of pleasure from me with the first bite. I’m not sure how to put it into text, but I think the noise I made was something along the lines of ggggggghhhaaaaaaahhhhhmmmmmmmmnnnnnm…. No exaggeration, these baked apples will make you want to grow extra arms so you can use more spoons to shovel it into your face.
The baking brings out the sweetness of the apples and the fruit and nuts add wonderful texture. I *ahem* accidentally ate two in a row, but one is definitely a decent portion size so don’t feel like I’m cheating you with only one apple each.
Ingredients for Maple Baked Apples
- 4 large apples. Use any kind you like. Here, we mixed it up with two Golden Delicious and two Pink Lady.
- ¾ cup/175 ml maple syrup
- ½ cup/55 g walnut pieces
- ¼ cup/40g golden raisins
- Vanilla ice cream to serve
- Preheat oven to 400 ⁰F/ 200⁰C / Gas mark 6. Place your BrightSpring silicone baking mat on a baking sheet.
- Core the apples and slice about ½ an inch off the bottom of each one so they stand up straight. Place on the BrightSpring mat, evenly spaced.
- Mix the walnuts and raisins together and divide evenly between the cavities in the apples. Push the mixture right down into the holes, so they are well and truly packed. Sprinkle any extra over the top.
- Drizzle the maple syrup over the apples then bake until tender, around 30-40 minutes.
- Once the apples are done, drain off the maple syrup juices into a small saucepan. This will most likely have a number of the walnut pieces and raisins in it; that’s fine. Bring to a boil over a medium heat, stirring constantly, until the sauce thickens slightly. This should take 2-3 minutes.
- Serve the apples with creamy vanilla ice-cream and the sauce drizzled over the top.