Ginger-Baked Apples
These apples are a simple, delicious dessert as they are, but if you'd like to fancy them up, a dollop of creme frâiche or ice cream on top would do the trick.
Adapted from Gourmet
Serves 6
30 minutes preparation time
45 minutes cooking time
6 medium-sized medium tart apples, such as Ida Reds, Fuji, or Honeycrisp
1 tablespoon lemon juice
1 tablespoon grated lemon zest
1 teaspoon grated fresh ginger
1/4 cup granulated sugar
1 teaspoon vanilla
2 tablespoons butter, cut into small pieces
Preheat oven to 450 degrees.
Peel the apples and, leaving the apple intact, remove the core with a sharp knife or apple corer. This is a bit tricky without a corer. I found it easiest to slice the core out from one end, then flip the apple over and do the other end. Any little bits that remain in the center could be filed away afterwards with the knife, too.
Cut the apples across (latitudinally) into 1/4-inch slices and reform them into whole apples. Brush them with lemon juice.
In a small bowl, whisk together any remaining lemon juice with the lemon zest, ginger, sugar, and vanilla. Divide the mixture evenly among the apples, pouring a bit into the cavity of each apple.
Bake for 25 minutes, removing the apples to baste them with the pan juices two or three times during the cooking process. Reduce the oven temperature to 350 degrees and bake, continuing to baste frequently, until the apples are tender and the sauce has thickened, about 20 minutes more.