Apples, How To Cook Them

An-D

Tomorrow is Thanksgiving, and there is an awesome little party set up among friends in the town I live in now (had Thanksgiving with family last week). But, I don't really need to do anything, but I still want to contribute to the feast. I thought of some delicious side dishes and I'm going to with apples.

Some kind of cooked, delicious apples. Probably with cinnamon and whatnot on top. So its only a little bit healthy. Mostly just really, really good.

I have access to an oven, pots, pans, microwave and a crockpot. I have ten red apples in my house.

What is the best cooked/baked/sauteed/grilled/etc apple recipe?

MrMonroe

Core the apples, then stuff the hole full of raisins, brown sugar, maple syrup and cinnamon, (and anything else you have laying around that you think would be good, then bake them until the skin is all wrinkly and the apples are soft.

Usagi

MrMonroe wrote:

Core the apples, then stuff the hole full of raisins, brown sugar, maple syrup and cinnamon, (and anything else you have laying around that you think would be good, then bake them until the skin is all wrinkly and the apples are soft.

Alternately, also peel them

Add cranberries, dried cherries, chopped dried figs and/or dates to the goop you stuff in the middle and bake at 375 degF for 40-ish minutes (knife tender)

Serve with good vanilla ice cream for extra yum

Second idea: apple crumble

Peel, core and slice 5-6 med apples
Toss with 3T flour, 1/4c dark brown sugar, and whatever blend of spices you like (I'm a fan of 1/2t cinnamon + 1/4t nutmeg but that may be a bit much for some people)
Let it sit for 30 minutes to macerate
Pour into a baking dish
Top with crumble topping (2T flour, 1/4c oatmeal, 1/4c dark brown sugar and 1 to 2T soft butter squidged together)

Bake at 350 covered for 30 min, uncovered for another 10-15 minutes and let cool for at least 30 minutes. Again, serve with good vanilla ice cream.

TychoCelchuuu

In case you want to get a little more elaborate I've listed recipes in order from least crazy/complicated to most crazy/complicated. This website has some even more dessert-y things (cookies and cakier cakes) with apples in case you want to search for those too:

http://smittenkitchen.com/2009/11/raisin-studded-apple-bread-pudding/
http://smittenkitchen.com/2008/09/moms-apple-cake/
http://smittenkitchen.com/2011/04/apple-tarte-tatin-anew/
http://smittenkitchen.com/2007/11/simplest-apple-tart/

Fantasyrogue

Alternatively and similar to the two apples with stuff inside recipes above: Core them, peel them. Put on (rolled out, defrosted if using pre-packaged frozen stuff) square of puff pastry. Stuff hole full of mixture of raisins (actually optional and can be left out), sugar and some cinnamon. Fold pastry up around apple till the apple is covered and you get a package of sorts (so make sure the square of puff pastry is big enough to cover the entire apple and ends can be pinched together at the top). Glaze with egg wash. Sprinkle some sugar on. Put in pre-heated oven at about 400F (middle of oven, make sure it's on a greased tray) till golden brown (probably bout 20-30 mins). You can soak the raisins in rum or something beforehand for a bit of extra flavor if you want. Serve warm. Can also be served with vanilla ice cream.

Apple sauce is also a tasty side dish and pretty easy to make. Just peel, remove cores, slice in chunks. Put in pot with some water. Add sugar if you want (to taste, some don't add sugar, some do, depends on the apple and your desire for sweetness) and some cinnamon or (not and) some lemon juice. Cook in covered pot on low heat until soft, takes about 20 mins? Stir it. Some people sieve it or mash it after to get it super fine but I personally think it's not really needed. There's probably a dozen subtle variations on apple sauce to be found if you want something a little different.

ahava

apple crumble like Usagi put up, but add in some fresh cranberries.

or dried just in case the stores have all sold out.

but man, soooo tasty.

Or baked apples with like raisins and maple syrup and stuff.

Fyndir

Something I've made before, you could easily leave out the pears and use extra apples instead.

4 firm apples (eg Braeburn)
4 firm pears (eg Conference)
75g caster sugar
2 cinnamon sticks
1 tsp cloves
3 star anise
1 tsp black peppercorns, lightly crushed
25g slightly salted butter
Splash of Calvados
100ml apple juice
Madeleines and vanilla ice cream, to serve



Madeleines - makes about 20
2 eggs
1 tsp demerara sugar
30g caster sugar
40g runny honey
Seeds from 1 vanilla pod
100g plain flour, plus extra for dusting
1 tsp baking powder
1/2 tsp Chinese-5-spice
120g butter, melted and at room temperature, plus extra for greasing
Icing sugar, to dust



1. Core the apples and pears using an apple corer, then peel off the
skins. Cut the apples into quarters and halve the pears.

2. Scatter the sugar over the base of a wide, heavy, non-stick frying
pan and place over a high heat until it melts and begins to caramelise
around the edge of the pan. Add the spices, followed by the butter.
Tip the pan from side to side to mix the caramel and butter together.
Take care as the caramel may spit and splatter.

3. Add the apples and pears, cut side down. Fry for about 5–7 minutes
until evenly caramelised, turning them several times. Add a splash of
Calvados and stand back as the alcohol may flambé.

4. Pour in the apple juice and let bubble until the liquid has reduced
and thickened to a syrupy sauce. Take off the heat and leave to cool
slightly.

5. Divide the fruit among warm plates and spoon over the caramel
sauce. Serve with Madeleines and vanilla ice cream.

6. For the Madeleines, use an electric beater to whisk the eggs,
sugars, honey and vanilla seeds together in a bowl until the mixture
is pale and thick enough to leave a ribbon trail.

7. Sift the flour, baking powder and spices into another bowl.
Gradually fold into the whisked eggs until evenly incorporated. Slowly
slip the cooled butter down the side of the bowl and fold in very
gently and carefully. Cover and set aside.

8. Meanwhile, preheat the oven to 190˚C/gas 5. Lightly grease a
12-hole Madeleine or bun tray with a little butter. Dust with flour
and shake out the excess. Spoon the Madeleine mixture into the
prepared tins, making sure the moulds are only two-thirds full.

9. Bake for 7-8 minutes until the tops are just firm and springy to
the touch, Leave in the tins for 2 minutes before tipping them out
onto a wire rack to cool. Repeat with the remaining mixture. Dust
lightly with icing sugar to serve. Madeleines are best served freshly
baked.