Baked Apples with Syrup
Ingredients
Directions
Prepare and bake
Place the washed, peeled, and cored apples into a deep pie dish, add half a pound of moist sugar, a little cinnamon, cloves or nutmeg, and fill the dish halfway with water.
Bake in a hot oven until the apples are soft and brown and the syrup thick.
Serve
When cooled, transfer the apples to a glass dish and pour the syrup over them.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures. See the original page.
Explore the science
What each ingredient does
- Apples (in the method)
- Soften as they bake and brown at their surface, giving the dish its main body and flavour.
- Moist sugar
- Sweetens the apples and dissolves into the water to form the syrup, which thickens as it reduces.
The step that matters
Baking until the syrup thickens. Sugar and water thicken into syrup only as moisture evaporates during baking. Pulling the dish too early leaves a thin syrup, while baking too long can scorch the sugar on the apples.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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