Baked Cinnamon Apples with Buttermilk Ice Cream


Preparation info

  • Difficulty


  • Serves


    (although there will be ice cream leftover for another time)

Appears in

Apples for Jam

Apples for Jam

By Tessa Kiros

Published 2010

  • About

This is the sort of thing I like to eat on Christmas Eve — quite healthy and homely and just delicious. We eat it with teaspoons, scraping the soft apple out of the skins and eating it with the juice and ice cream. You could also fold a slightly sweetened fruit purée into the ice cream before churning it. You’ll need an ovenproof dish that’s about 26 × 20 cm (10 × 8 inches) and just large enough to take the eight apple halves compactly. You could bake the apples in advance, cover them with foil and then just heat them up a bit before serving.


Buttermilk Ice Cream

  • 250 ml(9 fl oz/1 cup) pouring (single) cream
  • 200 g(7 oz) caster (superfine) sugar
  • 1 teaspoon vanilla extract
  • 500 ml(17 fl oz/2 cups) buttermilk
  • 50 g( oz) butter
  • 4 lovely apples, cored and halved
  • 80 g( oz) light brown sugar
  • 1 teaspoon ground cinnamon
  • 2 tablespoons marsala or port


For the ice ceam, whisk the cream with the sugar and vanilla until all the sugar has dissolved and the cream starts to thicken. Add the buttermilk, whisking it in to incorporate and then pour into a bowl or container that has a lid. Put the lid on and put in the freezer. After an hour give the mixture an energetic whisk with a hand whisk or electric mixer. Put it back in the freezer and then whisk again after another couple of hours. When the ice cream is nearly firm, give one last whisk and put it back in the freezer to set.

Alternatively, pour into your ice cream machine and churn, following the manufacturer’s instructions.

Preheat the oven to 180°C (350°F/Gas 4) and use some of the butter to grease a shallow ovenproof dish, just large enough to fit all 8 apple halves quite compactly. Halve the apples and neatly core them, making sure you don’t pierce the skin. Arrange them in the baking dish, cut side up. Mix the sugar and cinnamon and sprinkle over the apples. Put a blob of butter on each apple, sprinkle the marsala over the top and dribble 125 ml (4 fl oz/½ cup) of water around the dish.

Bake for about 30 minutes, then dribble the pan juices over the apples and add another 125 ml(4 fl oz/½ cup) of hot water to the dish. Bake for another 30 minutes or so, or until the apples are soft inside and golden on top but still have their shape. Serve warm or at room temperature, with some sauce spooned over the apples and a scoop or two of the ice cream.