Delicious. This is a first cousin to the fantastic Italian recipe for Pears baked in Marsala, which is one of my favourite standbys: in both instances, the flavour of the fruit concentrates wonderfully as it bakes, surrendering its juices into the liquid in which it sits, and those flavours in turn mingling with the dark richness of the muscovado sugar. Home and hearth and self-indulgence, all in one!
Not the most elegant of dishes, this can still present well enough to serve to guests (as long as you haven't reduced the apples to complete road-kill in the process of removing their cores, that is) and the flavour of the end-result will definitely win you points. It also scores on the basis of ease of preparation...takes about five minutes prep in total, and is yet another of those dishes that meets the "What the hell amI going to make for dessert within the five minutes I actually have available?" criteria.
For two.
Ingredients: 2 large or 3 medium eating Apples; 6 tablespoons Muscovado Sugar; 6-8 fl oz Cream.
Method:
1. Heat the oven to 180 degrees C.
2. Peel the Apples; slice them in half vertically, and then carefully remove the core from each half, leaving you with an apple-half with a neat depression where the core has been removed.
3. Place the apple-halves, depression-side-up, in a buttered baking dish.
4. Sprinkle 4 tablespoons of Sugar over the halves and then carefully pour the Cream in and around the fruit. Place in the oven.
5. After 10 minutes, remove the dish from the oven, and sprinkle the remaining Sugar over the Apples. Return to the oven for a further half an hour.
Allow to cool down for five minutes or so before serving, so that the dish isn't too hot to be able to enjoy the flavours.
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