Baked Apples

Indulge in the ultimate comfort food with these heavenly baked apples. Join me as we take this humble fruit and elevate it into a warm and comforting dessert that is simply irresistible. To get started, we'll carefully choose the perfect variety of apples and fill them with a delightful mixture of macerated prunes in Armagnac, aromatic honey, fragrant cinnamon, raw sugar, and indulgent butter. The combination of flavors is a match made in heaven, creating a mouthwatering filling that will leave you craving for more. As the apples bake in the oven, the magic begins to happen. The heat transforms them into tender, juicy pockets of deliciousness. With each bite, you'll experience a burst of flavors, from the sweetness of the prunes and honey to the warm spiciness of the cinnamon. These baked apples are a versatile dessert that can be enjoyed on any occasion. Whether you're hosting a dinner party or simply craving a comforting treat, this recipe is sure to impress. The aroma alone will have your guests eagerly awaiting dessert, and the presentation is guaranteed to wow them.

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Pommes au four

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Preparing Apples

Wash, core and slice off apples tops. Arrange prepared apples in a large shallow dish. Rub tops with lemon to prevent from turning brown. Sprinkle sugar, fill each hole with one or two prunes. Season each apple with honey, and insert a small cinnamon stick. Shower apples with armagnac or calvados if desired. Sub with apple juice if you want to skip alcohol. Add the butter and bake.

Baking

Preheat oven at 400ºF/200ºC. Add water if needed, and bake for an hour. Baste apples 3 times during cooking. Remove baked apples from the oven, and let them rest 20 minutes before serving.Baked apples can be served with vanilla ice cream.
Bon appétit!

Macerated Prunes in Armagnac

This gourmet specialty can be found in fine épiceries or ordered online. Prepare a strong tea, add prunes and leave overnight in the refrigerator to macerate. Drain prunes, and save liquid. Meanwhile, gently heat up the Armagnac along with the sugar until melted. Add 3.3 ounces/100g tea to the alcohol-sugar. Place prunes in a jar, and pour over liquid which shall cover the prunes completely. Add more tea if needed. Leave to rest for at least a weeks before using. The longer prunes macerates the better.

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