The French love to bake their fruits. A dash of sugar is sprinkled over plums or pears, a knob of butter is haphazardly stuck on the fruits and then it is baked in the oven for a good one hour. The dish is then served with some crème fraiche on the side. As simple as simple can get.
But no fruit in my opinion bakes quite well as the apple. Its firm texture all most falls apart when peered with a fork after baking and I don’t have to say this, but is there anything as delicious as caramelized apples in this world? I think not.
The apples are naturally sweet and you might wonder if it might end up being one of those sickly sweet dishes, but that’s why throwing a wedge of lemon helps – it sort of offsets the sweetness of the dish.
The only thing different about this baked apple is the use of rosemary. I’ve come across this combination ever so often – from bath soaps to salad dressings. So I thought I may as well stick a spring or two of fresh rosemary and I didn’t regret it.
It’s one of those countryside, farmer’s dessert, that is unpretentious, hearty, wholesome and because of all that wonderful. Be sure not to waste all that lovely caramelized, buttery apple juice – it comes in handy when you have nothing to eat your vanilla ice cream with!
- 6 apples
- 60 g salted butter
- 60 g caster sugar
- Juice of half a lemon
- 3-4 fresh rosemary sprigs
- Wash the apples thoroughly. Peel roughly (as shown above) and core them using an apple corer.
- Preheat the oven to 170 C. Melt butter in a saucepan in medium heat. Sprinkle the sugar and add the lemon juice and drop the wedge inside the mixture. Let it cook till the sugar begins to caramelize and become auburn in colour.
- Put off the heat. In a skillet or a pie dish, place the apples and pour the caramel mixture over the apples so that they are all well coated. Stick the rosemary sprigs in the centre of each apple.
- Bake in the oven for 45 minutes or until soft.
- Serve with crème fraiche or vanilla ice cream.