David Tanis

Roasted Apples

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Preparation info
    • Difficulty

      Easy

Appears in

#94A Platter of Figs and Other Recipes
A Platter of Figs and Other Recipes

By David Tanis

Published 2008

  • About

This simplest version of a baked apple, barely sugared and perfumed with a little Cognac, yields concentrated, caramelized juices. Look for local baking apples at your farmers’ market. Make sure they are all of the same size.

Ingredients

  • 8 baking apples
  • Sugar
  • Cognac

Method

Preheat the oven to 375°F. Employing a twisting motion with a paring knife, remove the stem from each apple in a conical shape. Reserve the stems. Carefully scoop out the apple cores with a melon baller or small sturdy spoon, leaving ½