Baked Apples

Pommes Roties

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Preparation info

    • Difficulty


Appears in

The Picayune's Creole Cook Book

By The Times Picayune Publishing Company

Published 1901

  • About


  • 6 Fine Apples
  • 6 Spoonfuls of Sugar
  • A Cupful of Water


Cut the blossom end of the Apple, and wash, but do not peel. Set them in a baking pan, heap a spoonful of sugar over each in the little place scooped out at the blossom end, and pour a Cupful of water in the bottom of the pan. Set in the oven, and bake till very tender. Place in a dish, pour over the syrup, and serve hot or cold. They are much nicer served cold, with a glass of milk and are then used as a dessert.