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Baked Apples with Cinnamon and Crème Fraiche Add/Read Comments
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The recipe appeared in the October issue of the Observer Food Monthly and formed the pud after a chicken roasted with oranges. The suggested 35-40 minutes cooking time was too short for the Braeburns, they required a good 15 minutes more. Top them with a little sugar and a knob of butter and put in a 180C oven. The sauce, simplicity to make, was delicious - 200g crème fraiche mixed with 2 level tablespoons of golden caster sugar and a little ground cinnamon heated almost to the boil.
The second photo below serves two purposes; firstly as an illustration for the wine tasting note (the apples went wonderfully with a little glass or two of Sauternes) that appears on Spittoon but also as an entry to the Foodography 11 photo challenge, Cooking the Books.
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Comments
Can I have one, please!
Scribbled down by: Pille on November 9, 2006 12:09 PM
I haven't got through my Delicious this month... still got Olive and LivingEtc to go!
But this orange roasted chicken sounds amazing! Think I might try it out on Sunday... thanks for the tip!
Are there any apples other than Braeburns that you would suggest using? Or were they perfect for the job (apart from the cooking time...)?
Scribbled down by: Bonnie on November 9, 2006 12:10 PM
The recipe says try with any type of apple - cooker or eater. I'm going to try with a different type next time and maybe de-core and stuff with mincemeat or a flapjack type mix.
I forgot to mention that you are supposed to score round the middle to prevent the apples exploding.
Scribbled down by: Andrew on November 9, 2006 9:33 PM
Ooooh.... the fruit mince sounds good. I might go with that. I have a glut at the moment... so ideas on how to use it is very welcome.
Scribbled down by: Bonnie on November 9, 2006 10:21 PM
It's a great photo with good depth of colour and clarity to match.
I have an upcoming recipe for baked apples too. 'Tis the season, and all that.
Scribbled down by: Scott at Real Epicurean on November 10, 2006 5:15 AM