Sunday, December 17, 2006

Long Overdue- "Comfort Me With Apples"

At last! It's been a while, I know, and I apologize. After the killer cold finally sauntered out of my system, it was time for finals. But now the quarter is over, and although I still have work, I now have a bit more free time to dedicate to Petit Chou.

Chronologically speaking, I should put my turkey pictures up. Right now, however, I am interested only in the comforting things in life. Why dig for turkey photos when I can take nice new ones of pretty orchard-fresh apples?

My landlord brought these to me a week or so ago, as his brother in law owns an apple orchard. It was a bag full of these amazingly juicy, tart-yet-sweet apples. They perfectly fit the California winter feel: cold gusts of wind and kisses of sun. It was difficult not to eat them all in my favourite fashion, held in one hand and chomping away. Visions of an apple pie or tart faded as I kept grabbing one on my way out the door to work, or as I studied. On one particular evening however, I wanted my apple to be hot, spicy, and sweet. I wanted to spoon it from the bowl, and let it melt in my mouth. Baked apples can be done a variety of ways, but I stuck to the basics.

Baked Apple

Quarter an apple, and remove the core. Arrange the quarters in a bakeproof dish, and top with butter and brown sugar. Bake in a 350 degree oven for twenty minutes, or until the apple is soft. Spoon brown sugar-butter liquid over the apple, and turn on the broiler for ten minutes to roast the tops. Top with ice cream, heavy cream, nuts, or eat as is!

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