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The house smells divine

Print | Comments () Posted by Sheryl Julian November 17, 2009 10:36 AM

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These are Cortland apples, cored and stuffed with walnuts, cinnamon, brown sugar, and butter, then garnished with a piece of cinnamon stick. Pour a little OJ around the edges and baste them during cooking with the juices in the pan. Sometimes we eat them with yogurt (for lunch!), or drizzle with heavy cream (the baking juices taste like caramel), and last weekend we spooned lightly sweetened fresh ricotta beside them.

There's hardly any prep involved in making them, so they beat apple pie, apple crisp, and apple brown Betty by a mile.

Baked apples with cinnamon and orange juice
Serves 6

6 Cortland apples
1/4 cup dark brown sugar
1/4 cup chopped walnuts
1 teaspoon ground cinnamon
2 tablespoons butter, cut into tiny pieces
1/2 cup orange juice
6 pieces cinnamon stick

1. Set the oven at 350 degrees. Butter a 12-inch baking dish.
2. Core the apples but do not peel them. Set them in the dish.
3. In a bowl, combine the sugar, walnuts, cinnamon, and butter. With a small spoon, press some of the mixture into each apple, packing it in. Pour the orange juice over the apples. Set a piece of cinnamon in each one.
4. Bake the apples for 40 to 50 minutes, basting them with the juices in the pan, or until they are tender when pierced with a skewer. From "The Way We Cook"

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Sheryl Julian, the Globe's Food Editor, writes regularly for the Food section.

Devra First is the Globe's food reporter and restaurant critic. Her reviews appear weekly in the Food section.

Ellen Bhang reviews Cheap Eats restaurants for the Globe and writes about wine.

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