Directions:
Preheat oven to 350
Using a sharp
knife, cut a slice 1/2 inch (12 mm) thick off the stem end of 4 of the apples.
Using a melon baller, scoop out and discard the core from the apples, being
careful not to puncture the base of the apple. Then, still using the melon
baller, carve out the flesh to leave a shell about 1/2 inch (12 mm) thick.
Discard the flesh or reserve for another use. Stand the apples upright in an
8-inch (20-cm) square baking dish.
Peel, core and finely dice the
remaining 3 apples. In a bowl, stir together the diced apples, dried cranberries
and pecans.
In a small bowl, stir together the brown sugar, butter, flour
and salt. Measure out 1 Tbs. of the brown sugar mixture and set aside. Add the
remaining brown sugar mixture to the diced apple mixture and stir to
combine.
Carefully fill the cored apples with the diced apple mixture.
Sprinkle with the reserved 1 Tbs. brown sugar mixture. Pour 1/2 cup (4 fl.
oz./125 ml) water into the pan, and place the cinnamon stick and star anise in
the pan. Cover the pan tightly with aluminum foil.
Bake the apples for 30
minutes, then remove the foil. Return the apples to the oven and continue
cooking until the apples are soft and the filling has begun to caramelize, 20 to
30 minutes more.
Let cool slightly, then transfer the apples to
individual bowls. Top each apple with a dollop of crème fraîche, sprinkle
lightly with cinnamon and serve immediately. Serves 4
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