A simple treasure culled from my mom’s recipe box, as written:
Very Special Baked Apples From James Beard
Core apples and cut away a slice of skin from the top. Place apples on rounds of bread fried in butter to a delicate brown crispness. Fill apple cavities with sugar, 2 o 3 drops of vanilla and a good dab of butter and bake them in a glass or earthenware baking dish in a 350 oven until the apples are tender, and serve them with pouring cream.
The crisp, buttery rounds of bread transform into their own delicious pastry treat after becoming saturated with the warm sugared apple juices – very special, indeed.
p.s. Jessica, thank you for the heavenly butter-hued, grass-fed raw cream.
6 Comments
That photograph is stunning! And making me hungry!
I am very very fond of baked apples, we used to have them for pudding after sunday lunch, warm with very cold cream.
I am going to make these.
The bread underneath is inspired.
I tried baking apples and they all exploded. I still ate them though. but not with as much savoring as I would if they looked as amazing as this one does!
I have always loved baked apples and cream so, I got a kick out of seeing your entry – Bistro 185 has been doing a series of menus inspired from James Beard as a tribute to American Icons in Food. We are having a lot of fun with it and our customers are really enjoying the entrees.
Nancy – thanks. simple is stunning.
rach – I think you will take delight in this preparation.
Michelle – the crisper the apple, the less chance of explosion – yet there’s that fine line.
Ruth – What a wonderful menu theme. I’ve been feeling nostalgic for so many of these solid classics.
What kind of bread would JB have used?
His mom’s currant bread would be nice, I think.