Maple-Roasted Apples Recipe
Photo: Laura Volo
Makes 16 apples
2 cups maple syrup
2 Tbsp. unsalted butter
1/2 tsp. ground cinnamon
1/4 tsp. ground nutmeg
Pinch of salt
16 lady apples or crab apples, peeled
Directions
Preheat oven to 325°.
In a small saucepan over medium heat, cook the maple syrup and butter until melted and warm, about 5 minutes. Stir in the cinnamon, nutmeg and salt. Peel the apples, leaving the stems on if they have them. Set the apples upright in an 8 x 8-inch ovenproof dish.
Pour the maple-syrup mixture over the apples. Bake the apples for 45 minutes to 1 hour, brushing a bit of the syrup onto the apples with a pastry brush every 15 minutes, until the apples are tender and lightly caramelized.
Remove from the oven and let cool to room temperature. Store in an airtight container. Keep refrigerated for up to 5 days. Serve at room temperature, or warm.
From Composing the Cheese Plate (Running Press) by Brian Keyser and Leigh Friend.
Ingredients
Directions
Preheat oven to 325°.
In a small saucepan over medium heat, cook the maple syrup and butter until melted and warm, about 5 minutes. Stir in the cinnamon, nutmeg and salt. Peel the apples, leaving the stems on if they have them. Set the apples upright in an 8 x 8-inch ovenproof dish.
Pour the maple-syrup mixture over the apples. Bake the apples for 45 minutes to 1 hour, brushing a bit of the syrup onto the apples with a pastry brush every 15 minutes, until the apples are tender and lightly caramelized.
Remove from the oven and let cool to room temperature. Store in an airtight container. Keep refrigerated for up to 5 days. Serve at room temperature, or warm.
From Composing the Cheese Plate (Running Press) by Brian Keyser and Leigh Friend.
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