6 medium apples
1 cup light corn syrup
- Preheat oven to 350°F.
- Wash and core fruit then peel the top of each 1/4 to 1/3 of the way down.
- Arrange pieces in a shallow ovenproof dish (peeled end up). Drizzle the corn syrup evenly over each.
- Heat for 45 minutes or until done, basting with the corn syrup 2 or 3 times before done.
6 medium apples
1/3 cup sugar
1/2 cup water
2 TBS fresh lemon juice or zest of 1 lemon
1/8 tsp salt
- Follow the steps above, instead of corn syrup this recipe will have you make a syrup first. Mix the all the ingredients together (except for the fruit) and bring to a boil. Stir for a minute or two for syrup to thicken then remove from heat and pour evenly over pieces (as directed above).
- Place in the oven for 45 minutes. To hasten time, you can cover the dish with foil while baking (reduces cooking time to 30 minutes).
With Brown Sugar & Cinnamon
6 large apples
2/3 cup brown sugar (firm pack)
1/2 tsp cinnamon
2 TBS butter
1/2 cup apple cider*
- Preheat oven to 350° F.
- Core leaving the last 1/2″ of the bottom of fruit intact (meaning: do not core all the way through).
- Peel 1/2″ around the top.
- Mix the brown sugar and cinnamon together then evenly pack this mixture into each (save a bit for later).
- Place in a shallow ovenproof dish (right side up) then dot with butter. Sprinkle the remaining brown sugar and cinnamon across the tops.
- Pour the cider into the dish.
- Cover with lid or foil and cook until done (about one hour).
*Can also use juice or water
- If they aren’t browned after baking, you can set them under the broiler for a couple minutes.
- The best varieties to use are those that are firm. A few suggestions: Delicious, Granny Smith, Cortland and Rome Beauty.
- The top part is peeled to prevent the fruit from splitting.
- Serve warm with ice cream or whipped cream for a nice Fall treat. Can also be refrigerated for about 3 days (then warmed in the microwave).
- Cooking times may vary due to size, they are done when fork-tender.