Long and Slow Apples ( 1/16 for 1/10)
What's not to love about baked apples? So this was a welcome recipe this week. I chose the Fuji apples as we love them to eat out of hand--crisp and juicy.
The super thin slices? No problem, as I have a mandoline. But buttering all those ramekins and cutting parchment paper circles, yada, yada, yada? I decided to use one oval baker instead.
While it's true that the dish takes long to bake, and slow as in temperature--4 hours at 200 degrees, it's worth the wait. We've never tasted more delicious baked apples. I served it over vanilla ice cream and it was heavenly. The orange zest baked with the apples makes the dish. The lovely thin slices of apple are velvety with the melted butter brushed on between the layers of apple and zest and sugar. Amazingly sophisticated taste from a few simple ingredients.