| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | Cooking liv, Import | 1 | Servings | |
INGREDIENTS
| 6 | sm | Rome beauty; granny smith or golden delicious apples |
| 1/2 | sm | Lemon |
| 1/2 | c | Light brown sugar |
| 1/2 | ts | Cinnamon |
| 3 | tb | Dark or golden raisins or currants |
| 2 | tb | Unsalted butter |
| 1/3 | c | Apricot preserves |
| 1/3 | c | Water |
| 2/3 | Batch quickest puff pastry; recipe follows | |
| 1 | Egg beaten well with a pinch of salt |
INSTRUCTIONS
BAKED APPLES EGG WASH To make the baked apples, set a rack at the middle level of the oven and preheat to 350 degrees. Peel and core the apples, leaving them whole. Rub them all over with the lemon, then place them in the baking pan. Sprinkle them with the sugar and cinnamon, making sure that some gets into the hollow centers. Stuff the raisins or currants into the centers then place a small slice of the butter on each apple. Bring the preserves and water to a boil in a small pan. Pour around the apples in the pan, then immediately place the pan in the oven. After about 10 minutes, baste the apples every 5 minutes with their juices. The apples should take about 30 minutes to bake. They should be tender but not disintegrating. Remove the pan from the oven and place it on a rack to cool. Baste the apples with the juices in the pan frequently while they are cooling, then cover and refrigerate the apples until they are thoroughly cold, about 2 to 3 hours. The apples may be prepared up to 2 days before forming and baking the pastries. To form the pastries, remove the apples from the pan and place them on a rack over the pan to drain. (Reserve any leftover juices to make a sauce.) Set a rack at the middle level of the oven and preheat to 375 degrees. Place the dough on a floured surface and lightly flour the dough. Roll the dough out into a 10 by 18-inch rectangle. Cut the dough into six 5-inch squares and place them on the prepared pan. Use a small, round, fluted cutter to cut the remaining scrap of dough into 6 small circles. Brush the squares of dough lightly with egg wash. Place an apple in the center of each square. (Replace any raisins or currants that might have fallen out of the centers.) Bring each corner of the dough up to the top center of the apple. Pinch the seams of the pastry together, then carefully brush the outside with the egg wash. Place one of the fluted pastry circles on top of each pastry, where the corners join together. Brush the fluted dough with egg wash. Bake the pastries about 20 to 25 minutes, until deep golden and baked through. Place the pan on a rack to cool slightly before you serve the apples. Yield: 6 servings Recipe by: Cooking Live Show #CL8988 Posted to MC-Recipe Digest V1 #902 by "Angele and Jon Freeman" <jfreeman@comteck.com> on Nov 12, 1997
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