Tuesday, 1 May 2012

Baked Apples

Even the ubiquitous Bramley is charmed when baked. I dig out the core, widen it and press my special mixture well into the hole. This compound is dried fruit well marinated (in an ancient Spanish liquid of unknown origin) with plenty of moist dark brown sugar. I then cut a shallow equator in the skin, pop it in the oven and hey presto - a fluffy delicacy! There must be a magic moment when the hard apple turns into candy-floss but I always miss it. Please don't phone me when I am performing this sorcery.

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