Baked Apples
Ingredients
Directions
The book says “a very slow oven”. The 300°F (150°C) in the steps is the modern equivalent, not the book's own figure.
Prepare
Wash the apples.
Prick the skins with a sharp needle.
Put a little water in a baking dish.
Place the apples in the dish.
Bake
Bake in a slow oven at 300°F (150°C) until tender.
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.
Explore the science
What each ingredient does
- Apples
- Their flesh softens with heat and becomes tender, forming the body of the dish.
- Water
- Creates steam in the baking dish, keeping the apples moist while they cook.
The step that matters
Pricking the skins. Pricking lets steam escape from inside the apple as it heats. Without vents, pressure can build and split the skin unevenly.
“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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