Baked apple

See also: Cooking of apples
Not to be confused with Rubus chamaemorus, sometimes called bakeapple.

A baked apple is a dish consisting of an apple baked in an oven, until it becomes soft. The core is usually removed and the resulting cavity is stuffed with sweet or savory fillings and seasonings. Pears and quinces may be prepared in the same way.

Baked apples are found in many European cuisines, including colonial ones.[1][2][3][4] In Germany, baked apples are often served during the Christmas season.

Preparation

The apples are cored, often not through the bottom,[5] and sometimes peeled halfway down to prevent bursting.[6]

The cavity is filled with seasonings and sometimes other fillings.

Seasonings may include sweeteners such as brown sugar, honey, maple syrup, or fruit preserves;[7] spices such as cinnamon, nutmeg, cloves, aniseed, and mace; butter; and liquids such as brandy, calvados, or wine.[8]

Fillings may be fresh or dried fruits such as raisins, dates, prunes, oatmeal, as well as nuts such as pistachios[8] or walnuts, which are typical in Bulgaria;[9] the Bosnian dish tufahije is also stuffed with walnuts, but is poached rather than baked; marzipan is sometimes used in Germany. Many recipes include lemon juice for tartness.[6][10]

The apples are then baked until soft.

Variations

Baked apples can also be a savory dish, used as a side dish for roasts, or standing on their own, stuffed with sausage or mincemeat.[7]

A black cap is a kind of baked apple cut in two crosswise, cored, filled with lemon rind and candied orange peel or orange marmalade, reassembled, and baked with wine and sugar. The oven is started very hot to blacken the tops.[11]

Baked apples may be baked until dry to make them suitable for storage. In the cuisine of Norfolk, England, a biffin or beefing is an apple which is baked between a weight, to flatten it into a cake, and a layer of straw, to absorb moisture, and usually made from the Norfolk Biffin cultivar.[12] It is typically served with cream after the skin is removed.[13]

A baked apple wrapped in a pastry crust is an apple dumpling.

Bratapfel

German baked apples (German: Bratapfel) are a German dish of baked apples traditionally made with the Dutch Belle de Boskoop apple.[14] They can be prepared with many different fillings and are a common Christmas dish.[15] Often they are served with vanilla custard.[16]

Apples are the most widely grown fruit in Germany, used to prepare many dishes and beverages in German cuisine.[17] Apples were the only locally grown fruit in Germany that kept during the winter months, which made baked apples an economical choice for holiday desserts in the Christmas traditions of Germany or as a sweet main dish in cold weather.[14][18]

To prepare, the whole apples once cored can be stuffed with assorted fillings made from chopped almonds, marzipan, raisins, rum, butter, lemon juice, sugar, spices and other ingredients. Some versions are baked in a baking dish with white wine and honey and baked until tender. They are usually served with vanilla custard or ice cream.[19] Apples can be baked on top of a wood stove or in the oven in round enamel cast iron dishes called "apple schnitzers". The dish has a spike in the center that cooks the cored apple from the inside out. Schnitzers may be a German invention, no longer widely used in Germany, but still found among Amish communities in the United States.[20]

Serving

Baked apples may be served with custard sauce, crème fraîche, sour cream, ice cream, heavy cream, and so on.[6]

See also

Notes

  1. ^ Jill and Simon Coombe, Great British Puddings, ISBN 1448148987, 2012, n.p.
  2. ^ Patrick André, Desserts de tradition, ISBN 2844164048, p. 62
  3. ^ Mrs. H. Graham Smith, Honey Recipes for the Australian Housewife, 1937, p. 8
  4. ^ Charles Hebbert et al., Hungary, Rough Guides, 2002, ISBN 1858289173, p. 41
  5. ^ Touzalin, Jane (October 16, 2013). "Chat Leftovers: Baked apples". Washington Post. Retrieved August 16, 2019.
  6. ^ a b c Dorrie Greenspan, "For pure coziness, nothing beats the soft sweetness of a baked apple", Denver Post, October 10, 2016
  7. ^ a b Melissa Clark, "In Search of the Perfect Baked Apple", The New York Times, December 3, 2003
  8. ^ a b Baked Apples with Calvados, Saveur, January 22, 2007
  9. ^ Mike Benayoun, "Bulgaria: Pechani Yabalki", 196 flavors [1]
  10. ^ Twentieth Century Cook Book, an Up-to-date and Skillful Preparation on the Art of Cooking and Modern Candy Making Simplified, 1921, "Baked Apples with Dates", p. 105
  11. ^ "Black Caps par Excellence", Eliza Acton, Modern Cookery, in All Its Branches, 1845, p. 531
  12. ^ Oxford English Dictionary, s.v. 'biffin'
  13. ^ "Norfolk Dried Biffins", The Foods of England Project [2]
  14. ^ a b "German Baked Apples (Bratapfeln)". The Spruce Eats.
  15. ^ Boone, Mary (15 September 2011). Midwestern Recipes. Mitchell Lane Publishers. ISBN 9781612281650.
  16. ^ Heinzelmann, Ursula (2008). Food Culture in Germany. ABC-CLIO. ISBN 9780313344947.
  17. ^ "Baked Apples with Marzipan and Cranberry".
  18. ^ The World Religions Cookbook. Greenwood Press. 2007. p. 63. ISBN 9780313342639.
  19. ^ Baked Apples Offer a Taste of Germany
  20. ^ "Baking Apples in a Schnitzer". Smithsonian Magazine. November 6, 2009.
This article is issued from Wikipedia. The text is available under Creative Commons Attribution-Share Alike 4.0 unless otherwise noted. Additional terms may apply for the media files.