Roasted Spiced Apples
March, 2016 · By Coryanne Ettiene
Lately I’m a little obsessed with my oven; I think it is because we really did not have a winter to speak of in Dallas and I know that in a few short weeks it will be too hot bake in the afternoon, and soon to hot to bake at all. So I’m I find myself in the kitchen, flirting with my oven when I should be doing laundry, or better yet, walking off the extra pounds my new love of roasted spiced apples has handed me. I could toss them in a pie, but then, what’s the fun in that? I want those caramelized skins, the fork tender wedge of the apple that pierces buttery sweet goodness when you touch them with a fork and those glazed edges that crunch when you eat them. Soft, creamy, buttery, sweet, crunch roasted spiced apples. One pan, a few apples and 30 minutes. That is what I love about my oven, it makes the ordinary, extraordinary.
I’d be lying if I told you I did not take a fresh slice of bread and slather up all that goodness on the parchment paper. Wow, just saying that out loud I am suddenly tempted to race back in and make another batch. I have 30 minutes before the children get home…. but I digress. I’ve made these with all sorts of apples, my favorite is to toss in a collection of mixed apples, cored and quartered so that each one is an equal size to allow for an even cooking time. You can either take a short cut by tossing in cubes of butter so that they rest amongst the apples, or take the time to melt the butter and coat them. Really, the biggest difference is in how much effort or time you have, the result is pretty much the same. And then there is the spice. I’ve been sampling spice mixes for Ettiene Market for a few months now, and my favorite one is a blend of floral, citrus and anise — amazingly aromatic with a touch of cinnamon that gives it that come hither smell you can’t resist. Just hand toss the apple slices in the spice, delicately coating them and then slide you roasting pan filled with apples, butter and spice in to the oven and bake at 385F for around 30 minutes, or until they start to brown and burst. Take the time half way through to toss them in the pan so that they are generously coated with the butter. Of course if you have oodles of time, melt the butter in a pan, toss in the spice to heat it through and then pour the hot buttery spice blend over the apples before roasting.
Roasted Spiced Apples
Okay, so measurements… I typically toss in 3 standard sized apples, and a stick of unsalted butter and a 1-2 tablespoons of spice. But here is the beauty with it… can you really ever have too much spiced butter when it comes to baked apples? I love this recipe because it uses up those bruised or long forgotten apples that would other wise go to the chickens, so don’t stress too much about exact measurements, this is one of those classic recipes that you can play with and make it different each and every time.
Once you have these beautiful roasted spiced apples, eat them as they are hot off the parchment, pile them on a vanilla sheet cake, top your pancakes with them, blend them with vanilla ice cream for the most amazing shake, muddle the lot and have the best apple sauce you will ever taste, or, my personal favorite, drizzle them with a bit of Brandy for an intoxicating twist.