A great way to have a tasty dessert without the pastry. Added bonus of being quick to prepare, you’ll have most of the ingredients on hand, and pretty much guaranteed to be a winner with the eaters.
Mr MWCED had picked some of our end of season apples, better we have them than the possums! Or the dog; she loves to play ball with an apple and then when tired out will stretch out on the lawn and eat every last bit.
Our apples are definitely cookers, quite tart. I think tarter apples will work best in this recipe, but if a sweeter apple is all you’ve got then use and enjoy. The apples burst out of the skin, are very very soft, and the topping is Delicious. Add cream, yoghurt or ice-cream. Mr MWCED and VFF (very fabulous friend) enjoyed maple and walnut ice-cream on the side, I had a little dairy-free coconut ice-cream. Both went well.
5–6 medium apples, halved through the stem (ours are like Granny Smiths)
50 grams butter, melted
3 tablespoons brown sugar
½ teaspoon each ground cinnamon and ginger
¼ teaspoon ground allspice
¼ teaspoon sea salt
2 tablespoons rum or other spirit
(the original recipe had 3 tablespoons of cream, which would give a more caramel sauce, however I didn’t use this as ‘trying’ to do low fat (haha).
Preheat the oven to 200°C.
Combine all the ingredients except the apples in a large bowl.
Add the apples and turn to coat. Place the apples cut side up in a baking dish lined with baking paper and spoon over all the mixture left in the bowl.
Roast for 30 minutes, basting the tops every 10 minutes, until the apples are very tender and caramelised and the flesh is pulling away from the skins. Add a splash of apple juice or water to the dish if needed to ensure there are lovely caramel juices for serving.
(original recipe from dish magazine – a great site!